1. The pumpkin is peeled and sliced and steamed in a steamer.
2. Put the steamed pumpkin in the pot, appropriate amount of white sugar, 30 grams of cornstarch, and 120 grams of milk.
3. Cook on low heat until thick, stirring constantly.
4. Pour into a bowl, close the lid, and freeze in the refrigerator for 2 hours.
5. Buckle it out and cut into pieces.
6. Sprinkle coconut rong to make sure that each side is covered with mashed coconut.
7. Put it on a plate and start eating.
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