The Favorite Pumpkin Balls

Is it pumpkin season in your area right now? Meanwhile, in my area, we can have pumpkin season anytime! Yep, you heard that right.

In Indonesia, we can grow pumpkins anytime due to the abundant sunshine. So, pumpkins are available at the market every day.

My regular vegetable seller, who passed by my house, brought pumpkins. The pumpkins had already been cut into pieces and weighed in 500-gram portions. This makes it easier for buyers to process the pumpkins later. It also prevents them from buying too much pumpkin. Since one pumpkin is usually large, it's best to sell pumpkins in specific sizes. This way, buyers only need to buy what they need.

This time, I only bought 500 grams of pumpkin. I also bought 250 grams of not-too-mature coconut flesh to complement the pumpkin cake later.

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I'm visiting the owner of the house I'm renting this time. She contacted me the day before. So, I'm going to make pumpkin balls with grated coconut to welcome her.

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In addition to mature coconut flesh, also prepare about 200-300 grams of glutinous rice flour. Each pumpkin's texture will differ after steaming, which will affect the texture of the dough. If it's too soft, you'll need more glutinous rice flour.

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THE INGREDIENTS

• 500 grams of pumpkin (weight before steaming)
• 200-300 grams of glutinous rice flour
• 250 grams of mature coconut flesh
• 100-150 grams of brown sugar
• a pinch of salt
• (Optional: pandan leaves)

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THE INGREDIENTS

STEP 1

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I prepared the steamer. Then I steamed the pumpkin for fifteen minutes without peeling it first. But you can peel the pumpkin first.

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STEP 2

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Then, while waiting for the pumpkin to steam, I prepared the coconut for grating. Before grating the coconut, I removed the hard coconut skin. The hard coconut skin must be removed to produce clean, white grated coconut.

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STEP 3

Then, I grated the coconut with a cheese grater. The grated coconut looks pure white because the hard coconut skin was removed beforehand.

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STEP 4

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I also chopped brown sugar for the pumpkin ball filling later.

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STEP 5

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The pumpkin was steamed. Then, I transferred the pumpkin to a fairly large bowl. Using a spoon, I removed the skin from the steamed pumpkin.

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STEP 6

The steamed pumpkin was still hot. Then, I used the bottom of a glass to mash the steamed pumpkin. You can also use a fork to make mashed pumpkin.

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STEP 7

After I finished making the mashed pumpkin, I gradually added the glutinous rice flour. Don't add too much at once, as you might risk the dough being too hard and not being able to form balls.

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STEP 8

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Knead the dough until it can be formed into balls.

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STEP 9

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Then, I started forming the balls. After taking a small amount of dough, about a flat spoonful, I made a ball, then flattened it to fill it with a little chopped brown sugar.

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Then, I carefully formed the balls so that the dough, which had been filled with chopped brown sugar, wouldn't leak out.

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STEP 10

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After making the pumpkin balls with the chopped brown sugar filling, I brought the water to a boil. Once the water is boiling, add all the pumpkin balls.

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STEP 11

Pumpkin balls are done when they float to the surface. So, when they float to the surface, you can remove them and they're done.

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STEP 12

I also steamed the grated coconut for 15 minutes. Then, I sprinkled it with a pinch of salt to bring out the sweetness of the grated coconut.

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SERVING

Once the pumpkin balls are cooked, drain them from the water. Then, while they're still hot, roll them onto the steamed grated coconut.

I didn't expect my guests to arrive, and I wasn't ready to take many photos of this dish. Luckily, I was already ready to make all the dough into delicious pumpkin balls!

My landlord who came to rent a house loved my pumpkin balls. Her kids also loved and enjoyed this sweet treat. I'm glad they enjoyed it.

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Well, maybe you're not familiar with serving pumpkin in your area.for a cake like this. But it's definitely worth a try if you have some free time. Because kneading and shaping the dough into balls takes a bit of effort. :) Have a great day!

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Best Regards,
Anggrek Lestari

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