If you want plantains and / or sweet potatoes, peel them first and cut them into bite-sized pieces.

Now prepare the sticky rice balls by kneading sticky rice flour and water together in a small bowl. It is best to add the water gradually.

The mass should hold together well and only be slightly moist. If they are very sticky to the hands, use a little more sticky rice flour.

Now spread a thin layer of oil on part of the work surface. This is where the rolled rice balls are placed before they go into the pot. Without the oil, they would stick.

Roll the sticky rice dough into small balls and place on the greased surface.

Put coconut milk and sugar in a large saucepan and bring to the boil. Stir more often.

After simmering for about 10 minutes, the tapioca pearls can be added.

If sweet potatoes and / or plantains are desired, add these now as well.

Continue cooking on medium heat and keep stirring occasionally so that nothing burns.

The coconut milk with the sugar should simmer slightly when the sticky rice balls are carefully added.

Continue simmering everything over medium heat until the balls start floating on top. Then you're done.

Now add the drained corn. It only has to be warmed up briefly and it is ready to serve!