Purple Sweet Potato Sago Coconut Milk Jelly

Ingredients:

100 g. sago

100 ml. water, to cook sago

300 ml. coconut milk

150 ml. water

30 g. gelatin + 150 ml. water

75 g. sugar

3/4 tbsp. sweet potato powder

2 pandan leaves (knotted) 

Methods:

1. In a medium pot add 100 ml. water and let it cook over medium heat. Once it comes to a boil, add in 100 g. sago.  Stir with a spoon and continue to let it boil while stirring often to prevent the sago from sticking onto the bottom of the pot, for 10 minutes.  Off the heat, put the lid on and set aside until the sago is transparent.  Pour the cooked sago into a sieve and let it go under running water, stirring with a spoon, transfer it into a bowl and set it aside.
2. In a bowl, add gelatin and 150 ml. water, stir to mix and set aside.
3. In another bowl add sweet potato powder with a bit of water, stir to mix and set aside.
4. In a clean heated pot, add in sugar, coconut milk, 150 ml. water and pandan leaves.  Stir to ensure the sugar has melted, and the coconut milk doesn't comes to a full boil.  Remove the pandan leaves and add in gelatin mixture, continue to stir; then add in the purple sweet potato mixture, stir to mix; finally, add in the sago, and stir again to ensure all the ingredients are well combined.
5. Pour the mixture into a glass baking dish, remove air bubbles at the top surface, let it cool under room temperature, then chill in the fridge for 4 hours.
6. Cut and enjoy!

I adapted this recipe from Youtube 'Miss Ling's Kitchen' with slight adjustments to suit my cooking preference.