Ingredients
- 100g sweet potato (cubed)
- 100g yam (cubed)
- 2 pandan leaves (tied into knots)
- 300g white grated coconut
- 180ml water
- 75ml water
- 75ml boiling water
- 50g sugar
- 1/4 teaspoon salt
- 100g fine sago flour
- a few drops of different food colouring (optional)
Directions
1. Steam sweet potato and yam for 5 minutes till cooked.
2. Boil pandan leaves and sugar in 75ml water for 10 minutes.
3. Allow pandan juice to cool then strain into bowl. Set aside.
4. Put grated coconut in muslin bag and squeeze out about 50ml coconut milk (A).
5. Add 180ml water to grated coconut then squeeze out 180ml coconut milk (B).
6. Boil pandan juice with coconut milk (B), stirring constantly.
7. Pour in coconut milk (A) and stir in salt.
8. Remove from heat and stir occasionally to prevent curdling.
9. Sift sago flour into large bowl. Stir in 75ml boiling water.
10. Knead over lightly floured table to form smooth, fine dough.
11. Divide into desired number of portions, then evenly blend a different colour into each portion (omit food colouring for some if you like).
12. Roll out each portion of dough then cut into small pieces.
13. Boil in water, stirring constantly till they float to surface. Remove and refresh in cold water for at least 5 minutes.
14. Drain and transfer to bowl. Sprinkle with 2 tablespoon sugar to prevent lumping.
15. Place 1 tablespoon each of sweet potatoes, yam and sago dough in bowls.
16. Pour in syrup. Serve hot or cold.
