Steam or boil 3.5 oz (100 grams) of pumpkin, then mash and knead with 3.5 oz (100 grams) of glutinous rice flour.

Soak butterfly pea flowers in 2 tablespoons (30 ml) of hot water to extract the color. Knead 3.5 oz (100 grams) of glutinous rice flour with 2 tablespoons (30 ml) of warm water, then add the butterfly pea flower water. If the dough is too wet, add more flour; if too dry, add more warm water. Knead until the dough is smooth, slightly elastic, and doesn't stick to your hands.

Shape the dough into balls in two different colors as you like.

Bring 4 cups (1 liter) of water and 2 tablespoons sugar to a boil. Drop the dough balls in and gently stir so they don't stick to the bottom. When the balls float to the surface, let them cook for another 2 minutes, then transfer them to a bowl of cold water.

Julienne 2 pieces of ginger and combine with 1 1/3 cups (about 300 grams) brown sugar, palm sugar, or rock sugar (adjust to taste, use whatever sugar you have), and 1 bunch of pandan leaves. Bring to a boil, then add the cooked rice balls to the syrup and simmer for another 2 minutes.

Toast the sesame seeds until fragrant.

Ladle the dessert into bowls, add a little coconut milk, and sprinkle with toasted sesame seeds. Enjoy!