Wash the pumpkin and cut it into large pieces. Steam for about half an hour or until cooked completely. Allow to cool enough to handle, and scrape the cooked pulp from the skin with a small spoon.
In a small bowl, mix evenly the pumpkin with the light cream and powdered sugar.
Sift the rice flour into the pumpkin mixture and combine.
Once combined, knead the dough until it reaches a smooth soft consistency and is no longer sticky. Cover with plastic wrap and let rest for 30 minutes.
While the pumpkin dough is resting, divide the bean-paste into 10 equal pieces and roll each into a ball.
Divide the rested dough equally into 10 parts, about 20 grams each. Roll each piece into a ball.
To fill, knead each ball into a flattened round and place one bean-paste ball in the center of the dough round. Form the ball by pulling the pumpkin dough around the bean-paste, then roll to make a smooth ball.
Roll each ball in the sesame seeds to coat completely.
Heat enough oil (the more the better) over low fire in a pot large enough so that the balls won’t touch the bottom (or they may stick) and will have enough room so they don’t stick together.
When the oil starts to smoke slightly, carefully drop in the balls.
