1/2 cup thai pumpkin
1/2 cup taro
1 cup sticky rice flour
Trident 1/2 cup coconut milk (use only the cream if using fresh)
3/4 teaspoon salt
2 cups pandan infused water
1/3 cup white sugar
Steam the pumpkin and taro until soft, between 10-15 minutes.
Mash the pumpkin, then mix equal parts pumpkin and sticky rice flour together until a uniform paste. Do the same to the taro (separately).
Roll into small 1/4″ – 1/2″ balls and set aside.
Boil the balls in hot water until they float. Remove with a slotted spoon and put into a bath of room temp water.
Boil the coconut milk with the water, sugar and salt. Add the balls and serve.
If you can't find taro or Thai pumpkin, we figure you can try experimenting with any root-like vegetable, for example: potato, sweet potato, carrot, etc.