Mix the glutinous rice flour, mashed taro root and water together until the a dough is formed. Roll the dough out into snake and cut into 1 cm lengths. Roll the pieces into balls.
Heat a medium pot 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.
For the sauce, combine the coconut milk, sugar and salt in pot and heat slowly. Stir constantly. Add the taro rice balls and bring to a simmer. Add the coconut cream and heat through, do not boil, and remove from the heat.
Spoon the balls and coconut sauce into bowls and serve.