Thai Sweet Taro Pearls in Coconut Milk

Instructions

1. Prepare the taro
   Steam the diced taro for about 15 minutes until very soft and easily mashed. Transfer to a mixing bowl and mash until smooth while still warm.
2. Make the dough
   Add glutinous rice flour and tapioca starch to the mashed taro. Gradually add water, kneading until the mixture forms a soft, pliable dough that doesn't stick to your hands. If the dough is too dry, add a little more water, one teaspoon at a time.
3. Form the pearls
   Pinch off small portions of the dough (about 1 teaspoon each) and roll between your palms to form small balls about 1 cm in diameter. Place the formed balls on a plate dusted with a little rice flour to prevent sticking.
4. Cook the taro pearls
   Bring a large pot of water to a boil. Add the taro pearls in batches, stirring gently to prevent sticking. When they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and place in cold water briefly, then drain and set aside.
5. Cook tapioca pearls (if using)
   In a separate pot, cook the small tapioca pearls according to package instructions until transparent. Drain and rinse under cold water, then set aside.
6. Prepare the coconut milk
   In a medium saucepan, combine 2 cups of coconut milk, sugar, salt, and pandan leaf (if using). Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Do not allow to boil vigorously. Remove pandan leaf.
7. Combine and serve
   Add the cooked taro pearls and tapioca pearls (if using) to the coconut milk mixture and gently warm through. In a small bowl, reserve the remaining 1 cup of coconut milk. Serve the dessert warm or at room temperature, drizzling each serving with the reserved coconut milk and sprinkling with toasted sesame seeds.