PREPARE THE INGREDIENTS

Cup of Yum
1. Wash potatoes and taro, slice into small, even-sized pieces. Transfer to a steamer and steam until a fork can prick into it.
2. Wash pandan leaves and blend with water (see pandan dough ingredients). Afterward, pour the mixture through a sieve and catch the pandan water.

MAKE THE DOUGH

1. TARO DOUGH:In a large mixing bowl, mash the steamed taro.
2. Add glutinous rice flour and tapioca flour.
3. Mix into a fine substance using your hand.
4. Gradually add cold water while kneading into a dough (has a texture similar to clay) that doesn’t stick to your fingers.

SWEET POTATO DOUGH: In a large mixing bowl, mash the steamed sweet potato.

1. Add glutinous rice flour and tapioca flour.
2. Mix into a fine substance using your hand.
3. Gradually add cold water while kneading into a dough (has a texture similar to clay) that doesn’t stick to your fingers.

PURPLE POTATO DOUGH: In a large mixing bowl, mash the steamed purple sweet potato.

1. Add glutinous rice flour and tapioca flour.
2. Mix into a fine substance using your hand.
3. Gradually add cold water while kneading into a dough (has a texture similar to clay) that doesn’t stick to your fingers.

PANDAN DOUGH: Mix glutinous rice flour and tapioca flour in a large mixing bowl.

1. Gradually add pandan water (from step 1) and knead into a dough.

ROLL INTO SMALL BALLS

1. Prepare a large flat dish with glutinous rice flour.
2. Roll each dough into small balls and place them on the flat dish.
3. Then, fill a cooking pot with water and place over high heat. Spoon the sticky rice balls onto a sieve and shake it several times to remove excess flour, then add them to the pot. The balls will float to the top when ready, but I like to let it simmer for 2-3 more minutes to ensure they’re done. Remove them with a sieve and transfer to a large bowl filled with room temperature water to stop the cooking process. Work in small batches, not overcrowding the pot.

MAKE SWEET COCONUT MILK

1. Place a pot over medium heat and add coconut milk, water, white sugar, pandan leaves, and salt.
2. Crack the eggs in the boiling coconut milk, cook for 3–4 minutes or until the egg is done. Don’t stir, this will break the egg.
3. Serve: If serving immediately, add the colorful sticky rice balls to the pot and remove from heat. If making ahead of time or making a large batch with leftovers, keep the sweet coconut milk and the sticky rice balls separate until ready to serve.