Pumpkin Tapioca Bua Loi (บัวลอยแก้วฟักทอง)

1.Peel and cut pumpkin into chunks. Steam until softened, about 10 minutes.

2.Mix steamed pumpkin with flour and press with fork until incorporated.

3.Gradually add a tablespoon of hot water while kneading the dough into a play-dough consistency.

4.Roll the dough into small marble sized balls and coat with tapioca starch to prevent it from sticking.

5.Bring water up to the boil and add 2 pandan leaves. Knock the excess starch of the dumpling and add into the pot. Boil for about a minute, or until all the balls are floating. Reduce the heat and simmer for another 2 minutes before strain with a spider and add into iced water bowl to stop the cooking.

6.For Coconut Dressing: Add coconut milk, coconut juice, coconut sugar, sugar, and pandan into a saucepan. Bring up to simmer, do not boil as the coconut milk will split. Stir until sugar dissolves, add coconut meat, and rice dumpling. Remove from the heat and serve.