Steps

1. Scoop out the seeds and pulp of the pumpkin with a spoon.
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2. Cut the pumpkin into 2-3cm cubes.
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3. Place the pumpkin cut-side down on a cutting board and slice off the peel. Prepare to have 200g of pumpkin after peeling.
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4. Place the peeled pumpkin in a heatproof bowl and microwave for 4 minutes at 600W.
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5. Mash the microwaved pumpkin until smooth using a fork or masher.
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6. Strain the mashed pumpkin through a sieve. Straining makes it easier to pipe without clogging and ensures a smooth texture.
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7. Add 20g sugar, 70g rice flour, and 2 tbsp hot water to the strained pumpkin and mix well.
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8. Once no dry flour remains, add the beaten egg (1/2) in two additions, mixing while stretching the dough. Adjust the dough consistency by adding more rice flour if too loose or more egg if too stiff, depending on the pumpkin's moisture content.
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9. Transfer the dough to a piping bag fitted with a star tip.
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10. Heat oil to about 160°C (320°F). The oil is ready when small bubbles immediately form around the dough when piped in.
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11. Pipe the dough from the piping bag into bite-sized lengths, cutting with scissors, and drop into the hot oil. You can pipe it into various shapes like rings or hearts. Using a piping tip helps release air, reducing the risk of bursting.
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12. Fry, turning occasionally, until golden brown all over, then remove and drain the oil.
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13. Arrange on a plate. These are delicious on their own, but also great with honey, maple syrup, chocolate coating, or dusted with sugar.
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