← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g orange sweet potato, peeled and cut into 1.5 cm cubes
• 200 g purple sweet potato, peeled and cut into 1.5 cm cubes
• 200 g taro (yam), peeled and cut into 1.5 cm cubes
• 50 g small sago or tapioca pearls
• 750 ml Water
• 100 g sugar (or half gula melaka)
• 3 Pandan leaves, tied in a knot
• 400 ml Coconut milk
• ¼ tsp Salt
• 1 firm banana, sliced (optional)

Method

1. Spread the sweet potatoes and taro on heatproof plates, keeping the purple ones separate so their colour does not bleed. Steam over high heat for 12–15 min until just tender when pierced.
2. Meanwhile, bring a small pan of water to the boil, add the sago and cook for 8–10 min, stirring so it does not stick, until mostly clear with a tiny white dot. Turn off the heat, cover and leave for 5 min until fully clear, then rinse under cold water and drain.
3. In a pot, simmer the 750 ml water, sugar and pandan for 5 min until the sugar dissolves and the syrup smells grassy-sweet.
4. Add the coconut milk and salt and warm gently over low heat, stirring, until steaming; do not let it boil or it may split.
5. Stir in the steamed cubes, sago and banana (if using) and heat for 2 min. Serve warm, or chill and serve with ice on a hot afternoon.

Tips

• Raw taro can make your hands itch; wear gloves or oil your hands when peeling it.
• Some versions add black-eyed peas or coloured tapioca jellies; cook the peas separately until soft and stir them in at the end.

Sources

Written in our own words after cross-checking these recipes:

Malaysian Chinese Kitchen What To Cook Today