Kabocha Squash Rice Balls (Danhobak Gyeongdan)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Tear the sponge cake into large pieces and grind finely in a blender.
2. Wash the kabocha squash well, steam it in a steamer, remove the skin, and press it through a sieve while still hot.
3. Add salt to the glutinous rice flour and knead with hot water, pouring in a little at a time. Then add the mashed squash from step 2 and knead until thick.
4. Pinch off pieces of the dough from step 3, roll them round between your palms, put one pine nut in the center of each, and shape into balls.
5. Boil the rice balls from step 4 in boiling water, and when they float, leave them briefly, then remove and rinse in cold water.
6. Coat the rice balls with about 1/3 of the sponge cake crumbs and decorate with raisins and pumpkin seeds.