(Note: Ingredients are estimates, plus minus as per taste)
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 room temperature 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 heated through.
Remove from heat.
Served hot, chilled or with ice cubes.