Sweet Potato Balls and Local Barley in Coconut Milk

With the purple and orange sweet potato balls sitting in my freezer, I just can't help thinking of what dessert to come up with next ~ smile ~  It doesn't take me long to figure it out, and with these 5 ingredients:  Sweet potato balls, local barley, pandan leaves, sugar and coconut milk, here is the end product of today's simple dessert....

Few simple steps to kick start my cooking:

1. In a medium pot bring water to a boil with few pandan leaves (knoted). 
2. In another pot bring water to a boil.  Add in the sweet potato balls, each colour at a time as I prefer to have a clear purple and orange coloured potato balls.  Once the potato balls floats up to the surface, it's cooked.  Dish with a slotted spoon and set aside. Repeat until both potato balls are cooked.
3. Once the pandan flavor fills the kitchen add granulated sugar, stir to dissolve and taste for correct sweetness.
4. For the local barley, I boiled it separately, refer to the recipe here 
5. Scoop the barley grains (grains only) and put it into the sugar water, amount depending on your preference.
6. Add in both the purple and orange sweet potato balls and stir to mix.
7. Lastly, add in the coconut milk, amount also depend on how much you are cooking and your preference.  Some people prefers a more pungent coconut milk taste than others.  Once it comes to a boil remove the pot from heat.
8. Remove the pandan leaves.
9. Scoop into a bowl and let it cool a bit before consuming.  This desserts is best served either warm, room temperature or cold.