Combine the glutinous flour, pumpkin puree and icing sugar until a cohesic dough forms. Portion the dough in 10g each. Keep the dough covered when not using, to prevent from cracking.
Place rock sugar, 2-3 slices ginger, pandan leaf, and 4 cups of water into the Instant Pot inner pot.
Close the lid and turn the steam knob to the SEALING position. Press Pressure Cook, HIGH for 3 minutes. When time is up, wait for display L0:05, do a quick release by turning the knob to venting.
While soup is cooking, roll into 1/2” sized balls with black sesame and peanuts inside the ball. Wrap the the filling in the dough and seal tightly.
