Place the pumpkin puree, glutinous rice flour and honey in a mixing bowl. Mix with your hand until you have a smooth dough. Cut the dough into 10 equal portions. Divide the maltose into 10 portions and shape them into small balls.
Place a maltose ball in the rice dough. Shape into a ball. Repeat with the rest of the dough. Bring a large saucepan of water to a boil. Lower the balls gently into the pot. Do not crowd the pan. Stir the water to prevent rice balls from sticking to the bottom.
Cook over medium-high heat, until the balls float onto the surface of water. Reduce heat and simmer for another 5 to 10 minutes. Drain and transfer them to a lightly greased plate. Coat each rice ball with desiccated coconut.