Measure out 2 cups of tapioca flour, dividing it if you want to use different colors (use a rice measuring cup).

Pour boiling hot water into the flour a little at a time. Stir with a spoon or spatula in a mixing bowl, then knead by hand until smooth. If the dough sticks to your hands, dust with a little more tapioca flour and continue kneading.

Divide the dough, roll it into long ropes, and cut into bite-sized pieces (dust with flour to prevent sticking).

If you don't have a mold, use a fork instead. Press each piece onto the fork, then roll it off to create the shape (refer to the photos if needed).

Before boiling, place the shaped dough in a large-holed strainer and shake off excess flour (this helps prevent the water from getting too thick when boiling).

Boil the dough pieces in boiling water. When they float to the surface and turn translucent, remove them.

Immediately transfer the cooked pieces to a bowl of ice-cold water to cool. See how pretty and clear they look?

To make the coconut sauce: In a pot, combine 1 cup (250 ml) coconut milk, 3 tablespoons sugar, and 1/2 teaspoon salt. Heat until the sugar dissolves and the mixture is just steaming (no need to boil).

Spoon the coconut sauce over the cooked pieces and serve. Enjoy!