To make the dough

Mash the steamed pumpkin, white sweet potato or purple sweet potato to a puree and add glutinous rice flour, rice flour and water, a little at a time, and knead until a dough forms. The dough should be soft but not sticky or tacky. If it becomes sticky, just add a little more flour and knead until it no longer sticks to your fingers. Roll into small marble sized balls.

To cook the Bua Loy

Have a large bowl of cold water ready beside the pot of boiling water. Drop the Bua Loy into the boiling water in batches without crowding the pot. Within 1 minute they should float and keep boiling for another 1-2 minutes, then stir a little with a ladle. fish them out using a slotted spoon and put them directly in the bowl of cold water (they will sink in cold water). Repeat until you are finished with all the dough.

To make the sweet coconut milk 

Put the coconut juice, pandan leaf, chopped palm sugar, sugar and salt into a pot and cook over medium heat, stirring until all the sugar is dissolved. Now add coconut milk stirring until all the liquid warm (Do not boil).

To assemble

Drain the Bua Loy well and add them to the coconut milk then add coconut meat. Heat the coconut-Bua Loy mixture on the low heat just until it comes back to a simmer (Do not boil) so that the Bua Loy can absorb the flavour of the coconut milk, and turn the heat off immediately and serve warm.