1 medium sized sweet potato, peeled and cut into bite-sized cubes.
1 medium sized yam, peeled and cut into bite-sized cubes
Ingredients (B)
2 cans coconut cream/milk
2 pieces cane sugar, or 1/2 cup light brown, or plain sugar
3-4 fragrant pandan leaves (screwpine)
1/4 cup tapioca pearl, presoaked in water (optional)
a pinch of salt
Coloured Cooked Starch (This is a abit messy to make, but it is really nice as it has a springy texture)
4 oz. tapioca flour/starch
a pinch of salt
1/4 cup boiling water
red, yellow, and green food coloring
Method:
1. Bring water to boil on high in a steamer, add in ingredients A and steam for 15-20 minutes until cook but not soft or mushy. Remove from heat and let cool.
2. Colored starch: Put tapioca flour, salt in a bowl, then pour in boiling water and stir well. The water must be boiling hot in order to pre-cook the starch. Stir to mix, the texture will resembles like white crumbs. Cover and set aside for 10 minutes.
3. Mix and knead mixture into a non-stick dough. Divide dough into portions, and color with food coloring. On a lightly floured board, roll each portion into a long strip and cut into small pieces diagonally to resemble a triangle. There is no strict rule to the shapes and size to this dough.4. Filled a pot of water halfway to a boil, and add in the cut starch and cook till it floats up. Dish up and dip in ice water to keep it from further cooking.
5. In a large pot mix together 1 and 1/2 cans of coconut milk with enough water to make about 6-7 cups of water. Add the pandan leaves, 2 pieces of cane sugar (if used), salt and bring to a boil. Cook until the sugar has dissolved completely, season to taste for sweetness.
6. Stir in the yam, sweet potatoes, and cooked starch and simmer for about a minute. Lastly stir in the rest of the coconut milk, add sliced bananas (if used) and give it a good stir. Do not overcook the coconut milk. Remove the fragrant leaves and turn off heat. Serve hot or cold.
