Floating Jewels Bua Loy

For the purple dough, mix 1 cup glutinous rice flour with the mashed taro and enough warm water to form a smooth, play-dough-like consistency that does not stick to your hands.

For the orange dough, mix 1 cup glutinous rice flour with the mashed pumpkin and warm water as needed to reach the same consistency.

For the green dough, mix 1 cup glutinous rice flour with pandan juice and warm water as needed.

Roll each dough into small balls about 1/2 inch in diameter. Place them on a lightly floured tray so they do not stick together.

Bring a large pot of water to a rolling boil. Drop the rice balls in batches, stirring gently so they do not stick to the bottom. They are done when they float to the surface, about 2-3 minutes. Scoop them out with a slotted spoon into a bowl of cold water.

In a separate saucepan, warm the coconut cream, coconut milk, sugar, salt, and knotted pandan leaves over medium-low heat. Stir until the sugar dissolves. Do not let it boil or the coconut cream will separate.

If using egg yolks, temper them by whisking a few tablespoons of the warm coconut mixture into the yolks, then pour the yolk mixture back into the pot. Stir gently to create a richer broth.

Drain the rice balls and divide them among serving bowls. Ladle the warm coconut cream over the top, drizzle with extra coconut cream, and sprinkle with toasted sesame seeds.