Wash and peel the pumpkin (be careful, the skin is tough). Cut into 0.5 cm cubes of even size.

Steam over boiling water for 15–20 minutes until tender enough to pierce easily with chopsticks.

Transfer to a large bowl, add sugar, and mash into a smooth pumpkin puree while still warm (for extra smoothness, you can strain it).

Let the pumpkin puree cool until warm but not hot.

Gradually add the glutinous rice flour in parts (about 100 g at a time), mixing with a spatula until no dry flour remains. Then knead by hand into a dough.

Adjust the texture: if too sticky, add more flour; if dry or cracking, add a little warm water (5 ml at a time).

Knead until smooth, soft, and elastic, without sticking to your hands.

Divide the dough into 30 g pieces. Roll each into a smooth ball with your palms.

Place sesame seeds in a shallow plate. Roll each ball over the sesame seeds until fully coated. (If sesame doesn't stick well, lightly moisten the dough with water first.)

Place coated balls onto a baking tray lined with parchment paper or lightly brushed with oil. Leave some space between each ball.

Preheat the oven to 180°C (356°F) for 5–10 minutes.

Spray or brush a little oil on the surface of the sesame balls (optional, for extra crispness).

Bake in the middle rack at 180°C for about 30 minutes. Start checking at 25 minutes—when sesame turns golden and balls puff slightly, they're ready.

Remove from the oven, let cool for 2–3 minutes, then enjoy warm.