Divide the glutinous rice flour into 3 bowls, 1/3 cup (about 50 grams) each. Add 2 teaspoons (about 5 grams) tapioca flour to each bowl to make 3 different colored doughs. (If the dough is too wet, add more glutinous rice flour. If too dry, add a little water.)

For the green dough, mix pandan juice with the flour and knead until smooth and pliable.

For the yellow dough, steam corn kernels for 15 minutes, blend until smooth, and strain through a sieve. Mix the corn juice with the flour and add 2 tablespoons water. Knead until smooth and pliable.

For the orange dough, steam carrot for 15 minutes, mash and strain through a sieve. Mix the carrot juice with the flour and add 2 tablespoons water. Knead until smooth and pliable.

Roll the colored doughs into 1/2-inch (about 1 cm) balls. Dust with a little flour to prevent sticking.

Bring a pot of water to a boil. Add the dough balls and cook until they float, about 30 seconds. Remove and place in cold water.

After soaking in cold water, drain and set aside. The balls will not stick together.

In a pot, heat 1 1/2 cups (350 ml) thin coconut milk over medium heat. When it starts to boil, add salt and sugar. Add the cooked Bua Loy balls to the coconut milk. When it comes to a boil again, add 1/3 cup (100 ml) thick coconut milk and turn off the heat.

Ready to serve.