Ready a bamboo steamer. Chop pumpkin into big chunks and place on steaming plate. Steam for 15-20 minutes or until soft.
Scape out the flesh to remove the skin, mash thoroughly with a fork or potato masher. Let it set aside to cool slightly.
Meanwhile, prepare parchment papers with the size of 5 x 5 cm.
In a large bowl, combine glutinous rice flour, wheat starch and Natvia. Add pumpkin puree and knead until the mixture is crumbly.
Slowly add in water, 1 tbsp at a time. Knead until a smooth dough form. If the dough it too dry, add a little more water. Roll the dough into a log and divide into equal portions.
Take a portion, flatten slightly and place 1 teaspoon of red bean paste in the middle. Wrap and shape into an oval ball. Repeat with the rest of the ingredients.
Using the back of a butter knife, mark 6 indentations and insert a goji berry on top of each ball to from mini pumpkin.
Arrange them on parchment paper and place in a bamboo steamer, leaving space in between.
Steam over high heat for about 8 minutes. Remove from heat and let cool completely.
To store, refrigerate for 2-3 days. Re-steam before serving.
