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In a bowl, combine the glutinous flour and hot water to create a dough-like consistency. Portion out small amounts and roll it between your hand to make balls. You can make them as small or big as you’d like. I made my rice balls about ½-inch in size. Set them aside to add to the porridge later.
To make it easier to peel and cut the Japanese pumpkin, microwave the whole pumpkin for 4 minutes. Microwave times may be vary depending on the size of your pumpkin, mine was 3 pounds. We are not trying to cook the pumpkin all the way, we just want it soft enough to make it easier to peel and cut.
Cut the pumpkin in half and scoop out the seeds. Peel and cut the pumpkin into smaller cubes to make it easier to puree. In a mixer/blender, add the cubed pumpkin and water. Puree the pumpkin until it is a smooth consistency.
Pour the pumpkin puree into a large pot. On medium heat, cook the pumpkin puree for about 5-7 minutes. Make sure to stir occasionally so that it does not burn. Add the slurry (glutinous rice flour + water) and stir combine evenly.
Add the rice balls and honey, stir to combine. Cook the porridge for an additional 10 minutes or until the porridge is thick and smooth.This can be served hot or cold, I enjoy it both ways. To serve it cold, just cool it down to room temperature and stick it in the fridge for about 30 minutes.