Wash the Japanese pumpkin thoroughly. Peel, remove the seeds, and cut it into small chunks.

Place the chunks in a steamer and steam over medium heat for 15–20 minutes, or until tender. Test doneness by inserting a chopstick; it should slide in easily.

Scoop the steamed pumpkin into a bowl, mash it until smooth, and set aside to cool to lukewarm (about 30–40°C). Ensure it's not too hot to avoid altering the dough's texture.

Stir 20g white sugar into the mashed pumpkin until fully dissolved.

Gradually add the glutinous rice flour, mixing well with a spoon or chopsticks after each addition.

Keep adding the flour until the dough becomes smooth, pliable, and slightly stretchy. It should not stick to your hands and should hold its shape. The exact amount may vary depending on the pumpkin's water content.

Divide the dough into equal portions, about 30g each, and roll them into smooth balls.

Dip each ball lightly in water to moisten its surface, then roll it in a bowl of white sesame seeds, ensuring an even coating.

Gently press the sesame seeds into the dough to help them stick.

Arrange the coated sesame balls in an air fryer basket or on a tray, leaving space between them for even heat circulation.

Spray the balls with a light, even layer of cooking oil to enhance crispiness.

Bake at 180°C for 20 minutes, flipping the balls halfway (around 10 minutes) to ensure both sides cook evenly.

Once golden and crispy, remove the sesame balls from the air fryer and let them cool slightly on a wire rack.

Serve warm for the best texture. The sesame balls are crispy on the outside, with a soft, chewy interior and the subtle sweetness of pumpkin.