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Steam sweet
potato and yam for 5 minutes till cooked.
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Syrup: Put
grated coconut in muslin bag and squeeze out about 50ml coconut milk
(a). Add 180ml water to grated coconut then squeeze out 180ml coconut
mikl (b).
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Boil pandan
leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to
cool then strain into bowl. Set aside.
-
Boil pandan
juice with coconut milk (b), stirring constantly. Pour in coconut milk
(a) and stir in salt. Remove from heat and stir occasionally to prevent
curding.
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Sago dough:
Sift sago flour into large bowl. Stir in boiling water. Knead over
lightly floured table to form smooth, fine dough. Divide into desired
number of portions, then evenly blend a different color into each
portion (omit food coloring for some if you like).
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Roll out each
portion of dough then cut into small pieces. Boil in water, stirring
constantly till they float to surface. Remove and refresh in cold water
for at least 5 minutes.
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Drain and
transfer to bowl. Sprinkle with 2 tbsp sugar to prevent lumping.
-
Place 1 tbsp
each of sweet potatoes, yam and sago dough in bowls. Pour in syrup.
Serve hot or cold.