Korean Pumpkin Porridge

1. Cut the kabocha into quarters and remove the seeds. 
2. Place in a pot and fill with 6 cups of water. 
3. Boil over medium high for 30 minutes. Discard the water.
4. Let cool. Peel off the skin and puree the squash. 
5. Add sweet rice flour and water to the pureed squash and blend. 
6. Simmer for 20 minutes, then add salt and sugar. 
7. To make little rice balls, add sweet rice flour, salt, and sugar to a bowl and mix. 
8. Add 4 tbsp of boiling hot water, let cool enough to handle, then knead by hand. 
9. Shape into a cylinder, then cut off small pieces. Roll them into small balls. 
10. Bring a pot of water to a boil, then add rice balls. 
11. Cook until the balls float, then transfer to a bowl of cold water. 
12. Drain, then serve with pumpkin jook.