Ingredients:

* 1/2 cup Thai pumpkin
* 1/2 cup taro
* 1 cup sticky rice flour
* 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

Methods:

1. Steam the pumpkin and taro until soft,between 10-15 minutes.
2. Mash the pumpkin,then mix equal parts pumpkin and sticky rice flour together until a uniform paste.Do the same to the taro (separately).
3. Roll into small 1/4″ – 1/2″ balls and set aside.
4. Boil the balls in hot water until they float.Remove with a slotted spoon and put into a bath of room temp water.
5. Boil the coconut milk with the water,sugar and salt.Add the balls and serve.