Thai Taro Balls in Coconut Milk

Instructions

1. Prepare the taro
   Steam the peeled and cubed taro root for about 15 minutes until completely soft and easily mashed. Let it cool slightly, then mash thoroughly with a fork or potato masher until smooth with no lumps.
2. Make the taro dough
   In a large mixing bowl, combine the mashed taro, glutinous rice flour, tapioca starch, 2 tablespoons sugar, and 1/4 teaspoon salt. Mix and knead until it forms a soft, pliable dough. The dough should be slightly sticky but manageable. If it's too sticky, add more glutinous rice flour, one tablespoon at a time.
3. Form the taro balls
   Take small portions of the dough (about 1 teaspoon each) and roll between your palms to form small balls about 1/2 inch in diameter. Place them on a plate dusted with rice flour to prevent sticking. Continue until all dough is used.
4. Cook the taro balls
   Bring a large pot of water to a boil. Add the taro balls in batches, being careful not to overcrowd the pot. Cook until they float to the surface, then continue cooking for another minute. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking process. Drain well and set aside.
5. Prepare the coconut milk
   In a medium saucepan, combine 1 can of coconut milk, palm sugar, 1/4 teaspoon salt, and pandan leaves (or extract). Bring to a gentle simmer over medium-low heat, stirring occasionally until the sugar is completely dissolved. Do not let it boil vigorously. Remove from heat.
6. Finish the dessert
   Pour the second can of coconut milk into the sweetened coconut milk mixture and stir well. Return to low heat and add the cooked taro balls. Warm through for 2-3 minutes, stirring gently. Taste and adjust sweetness if needed.