• 150g pumpkin
• 70g glutinous rice flour
• 20g wheat starch
• 1 tsp Natvia
• 3 tbsp water, or more
• 16 goji berries
• Red bean paste for filling, optional

1. Ready a bamboo steamer. Chop pumpkin into big chunks and place on steaming plate. Steam for 15-20 minutes or until soft.
2. Scape out the flesh to remove the skin, mash thoroughly with a fork or potato masher. Let it set aside to cool slightly.
3. Meanwhile, prepare parchment papers with the size of 5 x 5 cm.
4. In a large bowl, combine glutinous rice flour, wheat starch and Natvia. Add pumpkin puree and knead until the mixture is crumbly.
5. 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.
6. 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.
7. Using the back of a butter knife, mark 6 indentations and insert a goji berry on top of each ball to from mini pumpkin.
8. Arrange them on parchment paper and place in a bamboo steamer, leaving space in between.
9. Steam over high heat for about 8 minutes. Remove from heat and let cool completely.
10. To store, refrigerate for 2-3 days. Re-steam before serving.

Prep time: 15 minutes

Cooking time: 15-20 minutes

Total time: 30 minutes

Servings: Makes 16 pieces