500 g orange sweet potato (peeled and cut into 2 cm cubes)
400 g yam (peeled and cut into 2 cm cubes)
40 g sago (boiled and soak in cold water)
Tapioca Jelly:
200 g tapioca flour
150 ml hot boiling water
red colouring
green colouring
coconut soup :
600 ml coconut cream (santan)
1.1 Lwater
10 pandan leaves (washed and tie into knot)
190 g sugar
¼ tsp salt
(Place the sweet potatoes in ice water to prevent them from turning black, if you are not planning to cook them right away.)
(Wear gloves when cutting taro because your hands will get itchy from the sap.)
Once the coconut cream is added, boiling it vigorously will curdle the soup.