Prepare the pumpkin, purple potato, and taro by peeling and slicing them.

In a steamer, add water and place the peeled and sliced pumpkin, purple potato, and taro in the steamer basket.

Steam for 15 minutes. It should become soft and steamy ready for mashing.

Once cooked, make the balls by starting with taro. Mash the taro using a potato masher.

Then, add tapioca starch and mix with your hands until it becomes fluffy chunks.

In a separate bowl, mix 25g tapioca starch with 30g freshly boiled water to make a sticky dough.

Next, combine the sticky dough with the mashed taro and tapioca mixture.This prevents the taro balls from cracking.

Check the texture. If it is too sticky, add more starch. Gradually add the starch until you get the right consistency.

Knead the dough until you get a smooth consistency.

Make the pumpkin balls by repeating steps 4 to 9 from the taro balls instructions.

Make the purple potato balls by repeating steps 4 to 9 from the taro balls instructions.

You should have three separate doughs: taro dough, pumpkin dough, and purple potato dough.

Next, roll each dough into long cylindrical strips about 1.5 to 2 centimeters in diameter.

Then, cut the dough into small dice pieces, making 2cm pieces.

Dust a thin layer of tapioca starch to prevent the balls from sticking together. Make sure the starch is spread evenly.

Choose the number of taro balls you wish to cook for the dessert and store the extra balls in the freezer in a sealed freezer bag.

Prepare a pot with water and bring to a boil.

Once the water boils, add the taro balls.

Gently stir the balls to prevent clumping and sticking to the bottom of the pot.

Cook the balls until they float to the top.

When all the balls are floating, cook for an additional 2 minutes.

Then, rinse the cooked balls in cold water. This is to remove residual starch and clean them.

Lastly, serve the balls with sago, honey bean, mango, and milk. Enjoy this sweet treat, either chilled or warm.