Updated: Jul 3
Sweet Potato: 250g
Yellow Rock Sugar: 180g
Tapioca Sago: 1 packet (180g)
Pandan Leaves: 6 pcs
Coconut Milk: 300 ml
Water: 1.6 litres
Wash, peel and cut sweet potatoes and yam into bite size. Steam for 20 minutes till soft. Use toothpick or small fork to check whether it is fully cooked.
Add tapioca sago to the boiling water till it turns transparent. Filter and rinse with cold water, set aside.
Boil pandan leaves with 1.6 litres of water on high heat.
Add rock sugar, coconut milk to boil in a lower heat. Add yam to cook for 10 minutes and sweet potatoes to cook for another 5 minutes.
Turn fire off and serve with tapioca sago.
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong