Cook the mung beans until soft. For every 2 1/4 pounds (1 kg) of mung beans, add 1 1/2 cups (300 grams) sugar and 1/2 teaspoon salt. Puree the mixture, then shape the filling into balls, about 1 tablespoon (25 grams) each. Cook the pumpkin until soft, puree it, and mix it with the glutinous rice flour. Add a pinch of salt to balance the sweetness. If the dough is too dry, add water until it’s just right for shaping.

Make sure the dough is on the dry side so the dumplings hold their shape and look nice.

Bring a pot of water to a boil. Take about 1 tablespoon (25 grams) of dough, wrap it around the filling, and press it into a gold ingot mold. Remove from the mold and drop into the boiling water. When the dumplings float, they’re done. Transfer them to a bowl of cold water and soak for 2 hours. Then move them to another bowl with a little sugar dissolved in 4 cups (1 liter) water and soak for another hour. Slice the ginger into thin strips, rub with salt, rinse well, and add to a pot of sugar water.

Make this sugar syrup sweeter and more concentrated. When the syrup boils, add the dumplings. Once the syrup comes back to a boil, turn off the heat. Discard the soaking syrup. Make sure to rub the ginger with salt and rinse well so the syrup stays clear.