Thai Taro Pudding

Instructions

1. Prepare the taro
   Steam the cubed taro root for about 15 minutes until completely soft. Transfer to a large bowl and mash until smooth while still warm. Allow to cool slightly before proceeding to the next step.
2. Make the taro dough
   Add the glutinous rice flour, tapioca starch, and granulated sugar to the mashed taro. Mix well and gradually add warm water, a tablespoon at a time, until the mixture forms a soft, pliable dough that doesn't stick to your hands. You may not need all the water.
3. Shape the taro balls
   Pinch off small portions of the dough (about 1 tablespoon each) and roll between your palms to form smooth balls about 1 inch in diameter. Place the formed balls on a lightly floured surface to prevent sticking. Continue until all dough is used.
4. Prepare the coconut sauce
   In a large pot, combine 1 can of coconut milk with 2 cups of water, palm sugar, salt, and pandan leaves (or extract). Bring to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves. Do not let it boil vigorously.
5. Cook the taro balls
   Gently drop the taro balls into the simmering coconut mixture, being careful not to splash. Cook for about 5-7 minutes, until they float to the surface and are cooked through. Stir gently to prevent sticking.
6. Finish the pudding
   Once all the taro balls are cooked, reduce heat to low and add the remaining can of coconut milk. Stir gently and heat through for another 2-3 minutes without boiling. Remove from heat and remove the pandan leaves if used.
7. Serve
   Ladle the warm pudding into individual serving bowls. Sprinkle with toasted sesame seeds and toasted mung beans (if using). Thai Taro Pudding can be served warm or chilled according to preference.