Combine the glutinous rice flour and taro paste together and gradually add warm water to the mixture. Work the ingredients together until a dough is well mixed.
Roll the dough into thin string approximately 1/2 cm. thick cut the dough into small pieces and roll each piece into a ball.
Boil the water in a large sauce pan, drop the dough balls into water to cook. When the balls floats on the water, it is cooked and take out of the pot with a slotted spoon. Quickly immerse in cold water, to stop cooking.
Heat the coconut milk in a saucepan and add sugar and salt. When it boils, stir to dissolve the sugar and remove from heat.
Add taro dumpling, the lotus seeds and young coconut meat to the coconut milk mixture. Stir well. Served in a small bowl topped with coconut cream.