Clean the pumpkin and remove all the seeds. Leave skin on and steam until soft. (Put ½ cup water with the pumpkin in the inner pot of the rice cooker and 1 cup water in the outer pot.)
Remove skin from the pumpkin when it has cooled. Mash the pumpkin into a pulp.
Mix pumpkin pulp with glutinous rice powder until the mixture does not stick to your hands. Divide into 3-gram portions and set aside.
Shape sweet red bean paste into balls and set aside.
Mix flour and water to form a paste. Make enough to coat each of the balls.
Coat each red bean paste ball with the pumpkin mixture and shape into a ball. First dip the balls in flour water paste, then roll in white sesame seeds to coat.
Fry in oil at low heat until the sesame pumpkin balls float onto the surface and turn golden brown. Remove and serve.
