Purple Sweet Potato Pearl Sago Dessert

 

Ingredients:

2 medium Purple Sweet Potato

100ml. coconut milk

700ml. water

1/2 cup Sago Pearl (rinsed and drained)

Rock sugar (to taste)

3 pandan leaves (screwpine leaves) - washed and tied into a knot

Methods:

• Wash, peel and cut the Purple Sweet Potato to thinner slice.

• Boil 700ml. water in a pot.  Add in Pearl Sago, let it boil using medium-low heat, and stir frequently to prevent it from sticking to the bottom of the pot.  The Pearl Sago is ready when most of the pearls are translucent.  (a few specks of white is fine)
• Add the knoted pandan leaves, the Purple Sweet Potato and rock sugar.  Continue to stir often.
• Once the rock sugar has melted, taste for correct sweetness, add more if needed.  The amount of rock sugar used is based on your sugar level.  
• Remove pandan leaves and add coconut milk.  Once it boils, turn off the heat and stir to incorporate.  
• Serve hot, room temperature of cold.

This recipe is adapted from 'Little CC Kitchen' with slight adjustment to suit my cooking preference.