Bring the water to a boil in a saucepan.

In a separate bowl, mix together the white corn flour and salt.

Carefully pour the boiling water onto the dry ingredients while continuously stirring to prevent lumps.

Continue stirring until the mixture becomes thick and uniform in consistency, like a soft dough.

Let the mixture cool slightly.

Serve the Inagami-Pakwejigan in a bowl.

Top with margarine or shortening and sunflower seeds before serving.