Cut the sweet pumpkin into large pieces, place in a large bowl, add a little water, cover and cook in a microwave until smooth.

Peel the sweet potatoes and cut them into pieces, cover them with water, and cook them in a microwave.

Remove the skin of the ripe sweet pumpkin and gently grind the ripe sweet potatoes and 1 cup water in a blender.

Put the ground sweet pumpkin in a pot and mix 2 tablespoons of glutinous rice powder and 6 tablespoons of water to make glutinous rice water and boil it with salt and sugar.

If you want a sweet taste, you can add more sugar.

Add hot water to glutinous rice flour and knead.

Add a little more water and pat it until it doesn't get on your hands.

Round the kneaded glutinous rice flour into 1-inch circles.

Make eyes with black sesame seeds on round glutinous rice.

Roll the glutinous rice into the potato starch once.

Cook glutinous rice in boiling water. When glutinous rice is cooked, it floats in water.

Remove the cooked glutinous rice and put it in ice water.

After cooling completely, remove from the ice water, put the half in the pumpkin porridge, boil it again, and place the rest of the cold bird's egg (ghost) in a bowl with the pumpkin porridge and lightly place it on top of the pumpkin porridge.