So here I am again, trying to squeeze an hour for the intro and aligning the pictures for this all time favorite Malaysian sweet dessert. Basically made with the extra ingredients I had after making Bubur Kacang Hijau and Serai Sayur Lodeh and scented with the screwpine/pandan leaves from my garden.
3 medium size sweet potatoes - remove skin and cut into medium size pieces
4-5 pandan/screwpine leaves - knotted
1/2 cup green/white sago - soak for 30 minutes, gently rinse under running water and drain off the water.
3/4 cup palm sugar/gula melaka (or as needed)
1 tbsp white sugar
Coconut cream/milk - as needed
A pinch of salt
Simmer enough water in a pot.
Add sago. Stir and cook till translucent.
Drain off water and rinse sago under running water.
(Note; keep sago soaked in water to prevent from sticking together. Before adding into the simmered potatoes, drain off the water)
Simmer another 4 cups of water with the knotted pandan leaves.
Add potatoes and cook to soften.
Add sago, palm sugar, white sugar, salt and coconut milk.
Stir till a boiling point.
Remove from heat.
Served hot, chilled or with ice cubes.
Like nava-k's facebook page for other lifestyle reviews.