Step：

1. Rinse and soak the coix seeds for 3 hours, drain them for later use;
2. Cook the coix seeds in 600ml water until soften and keep the water for later use;
3. Unpeel the taro then cut 200g into big chunks, while 100g into cubes then steam all taro until soften ;
4. Purée the 200g cooked taro chucks in 600ml coix seed water with blender for later use;
5. Bring the taro purée and sugar to the boil and then reduce to a simmer. Dissolve gelatin powder in water and pour it in the taro purée. Also add the 100g cooked taro cubes and cooked coix seeds then turn off the heat until cool;
6. Pour in coconut milk and evaporated milk. Mix it well and pour the final product into molds and put them in fridge. Ready to serve after 4 hours.