Rice Balls: Mix the rice flour, mashed taro and water together until a dough is formed. Roll the dough out into snake and cut into 1cm lengths. Roll the pieces into balls.
Bring a medium saucepan of water to a boil. Drop the rice balls into the water and remove with a slotted spoon when the balls float. Place the balls into a bowl of ice water. When the balls are cool remove from the ice water and reserve.
Sauce: Combine the coconut milk, sugar and salt in saucepan and heat slowly. Stir constantly.
Add the rice balls and bring to a simmer. Add the coconut cream and heat through. Do not boil. Remove from the heat.
Spoon the balls and coconut sauce into bowls and serve.
I found the taro balls to be a bit stodgy and rather tasteless - really liked the sauce. If I was going to make it again, I'd add something else to the rice/taro mix - e.g. sultanas and maybe some lemon zest. - 13 Aug 2012