Bua Loi Nam Tao

• 1 12 cups coconut milk
• 12 cup brown sugar
• 14 teaspoon salt
• 6 cups water
• 34 cup kabocha squash, Sliced, Steamed and Milled
• 14 tablespoon sugar
• 14 tablespoon salt
• 12 tablespoon rice flour (or more)
• 14 tablespoon tapioca flour
• 14 tablespoon cinnamon, as needed

1. In a saucepan, dissolve 1/4 cup coconut milk with sugar, and salt over medium heat and let it come to a boil.
2. Add the rest of the coconut milk and stir and put aside.
3. In a medium saucepan, heat 6 cups of water over medium heat.
4. In a steamer over high heat, steam Kabocha pumpkin until soft, about 10 minutes.
5. Put all pumpkin in the food mill and strain the solid out.
6. let cool to room temperature Mix in the sugar and salt until disolved.Mix in the Rice Flourand tapioca flour and knead until finger comes clean.
7. Use about 1 teaspoon dough to form a ball and let it rest on a baking sheet.
8. Repeat until all the dough is gone.
9. Drop 10 balls in boiling water, when they float to the top, let it cook for 2 more minutes the drop into the coconut milk mixture.
10. Server Warm and sprinkle with Cinnamon.

coconut milk, brown sugar, salt, water, kabocha squash, sugar, salt, rice flour, tapioca flour, cinnamon

Taken from www.food.com/recipe/bua-loi-nam-tao-401298 (may not work)