Pumpkin Glass Bua Loi with Young Coconut

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1. 1
   Prepare the pumpkin by washing and completely peeling it. Cut into pieces and boil in salted water for about 15 minutes until tender.
   ▶ ≈0:40
2. 2
   Add the hot boiled pumpkin to 200g of tapioca flour in a mixing bowl. Use a fork to mash and blend, then knead by hand until the mixture becomes smooth and well combined. Add more boiled water if needed. Knead until the dough forms a smooth ball.
   ▶ ≈0:55
3. 3
   Roll the dough into long strands about 1 cm wide, then cut into small pieces approximately 1×1 cm in size.
   ▶ ≈1:55
4. 4
   If preparing in advance, place the dough pieces in a bag and refrigerate. When ready to eat, simply remove and boil.
   ▶ ≈2:20
5. 5
   Pour 500ml of coconut milk into a pot. Add 120g of sugar, half a teaspoon of salt, 100ml of young coconut water, and 5 pandan leaves for fragrance. Heat until the mixture comes to a boil and the sugar and salt are fully dissolved.
   ▶ ≈2:43
6. 6
   Add 1–2 young coconut pieces and continue boiling until the liquid comes to a boil again. This method prevents spoilage and keeps the syrup fresh all day. Remove from heat and set aside.
   ▶ ≈3:20
7. 7
   In a separate pot, bring about half a pot of water to a boil. Add the pumpkin dough pieces and boil for about 5 minutes until they float.
   ▶ ≈3:47
8. 8
   Use a strainer to scoop out the cooked dough pieces and dunk them into cold water to cool. This makes them clear, prevents them from floating, and keeps the liquid transparent. Drain well after cooling.
   ▶ ≈4:19
9. 9
   Add the cooled pumpkin dough pieces to the prepared coconut milk syrup, stir gently to combine, and serve.
   ▶ ≈4:39