Boil a large pot (6-8 litres) of water. In another pot, cook the tapioca pearls until translucent.
Add some water to the glutinous rice flour, just enough to gather the dough into a ball. Make marble sized balls and drop them into the boiling water. They will float when done.
Add the jackfruit, banana, taro, cream-style corn, and tapioca pearls. Cook for 10 minutes.
Add sugar to the mixture followed by the coconut milk. Mix and cook for another 10 minutes. Mixture will thicken because of the tapioca pearls. Keep stirring to make sure mixture is not sticking to the bottom of the pot.