Bua loy

Method

1. 1 Steam the pumpkin for 12 minutes until soft, then mash it thoroughly. Blend the pandan leaves to extract the green juice.
2. 2 Divide the glutinous rice flour into two parts; knead one part with pumpkin puree and the other part with pandan leaf water for 5 minutes.
3. 3 Roll the dough into small balls about the size of your little finger, and arrange them on a tray sprinkled with a little dry flour.
4. 4 Boil the dough balls in boiling water for 4 minutes; when they float to the surface, remove them and place them in a bowl of cold water.
5. 5 Simmer the coconut milk with palm sugar and salt over low heat for 6 minutes until dissolved.
6. 6 Drop the dough balls into the coconut milk mixture, simmer for another 2 minutes, then scoop into a bowl and serve hot.