Bring 4 cups of water to a boil. Add tapioca pearls and let them boil for about 10 minutes. Stirring it every now and then to prevent the pearls sticking to the bottom of the pan.

Strain off the water and rinse the pearl in cold running water to wash off any extra starch.

Put coconut milk, sugar, and pandan leaves in a saucepan. Bring to a gentle simmer. Do not let it boil or the coconut milk will curdle.

Put the black sesame seeds and peanuts in a blender and process them until they are crushed into fine pieces. Add sugar and oil and stir to combine.

Mix glutinous rice flour with icing sugar. Stir to combine and set aside.

Steam the pumpkin and then mashed while it's still hot. Set aside 100 gr of mashed pumpkin to be used in this recipe.

Add this hot mashed pumpkin into the flour mixture and stir to combine with a spoon. When it's not too hot anymore, use your hand to knead into a dough.

Divide into 14 equal pieces and keep them covered to prevent drying out.

Get one dough and roll into a ball. Use your thumb to make an indentation, deep and wide enough for the filling. Add filling and then gather the edge of the dough to seal the ball.

Bring a large pot of water to a boil. Add the tang yuan. They will sink to the bottom at first. Cook until they float to the top and then cook for another minute.

Portion the cooked tang yuan into serving bowls. Add the tapioca pearls and then ladle the coconut broth over and serve.