Delicious Pumpkin Sesame Balls

Peel and cut the pumpkin and taro into chunks. Steam them together for about 20 minutes until both are soft and tender.

After steaming, transfer the cooked taro into a food processor. Add granulated sugar, milk powder, milk, and salt (if desired), along with purple sweet potato flour, if you choose to include it. Process the ingredients until the filling achieves a smooth and well-combined consistency.

Transfer the processed taro mixture to a non-stick pan. Add cooking oil and heat over low heat. Stir constantly until the mixture forms into a cohesive mass that doesn't stick to the pan or spatula, about 30 minutes. Once achieved, set aside the taro filling. It is now ready to be used as a delicious filling for our Pumpkin Sesame Balls.

Mash the steamed pumpkin into a puree, draining any excess water if necessary. In a mixing bowl, combine the pumpkin puree with glutinous rice flour and granulated sugar. Stir the mixture until it reaches a state where there are no dry patches of glutinous rice flour. Then, knead the dough until it becomes smooth and pliable.

Divide the pumpkin dough into 25g pieces and the taro filling into 15g balls. Take one piece of pumpkin dough and flatten it into a small disc. Place a taro filling ball in the center of the disc. Fold the dough around the filling, ensuring it is completely covered. Roll the ball in sesame seeds until coated evenly. Repeat with the remaining dough and filling until all the ingredients are used.

Heat cooking oil in a pan over medium-low heat until it reaches about 125°C / 250°F. Carefully place the sesame balls into the hot oil and fry until they float to the surface and turn golden brown, about 5-7 minutes.

Once cooked, remove the sesame balls from the oil and drain on paper towels. Enjoy them while they're still hot for a crispy yet soft texture that's incredibly delicious.