Instructions: 1. Cut yam and sweet potato into 1 cm slices. Cut the slices lengthwise into 1 cm widths - you now have strips 1 cm thick. Holding your knife at a diagonal, cut yam and sweet potato strips into 1 cm lengths to make even-sized diamond shapes. (I think these shapes look pretty, but if you couldnt be bothered, simply cut them into 1 cm cubes.)

A uniform size helps in even cooking and neat presentation.

2. Place yam and sweet potato pieces in a roomy pot and add water and pandan leaves. Boil and cook until the tubers are tender but slightly crunchy.( Test for doneness by tasting a piece as cooking time is surprisingly short - around 10 minutes.)

3. While the pan is on the boil, place glutinous rice flour in a small bowl and add enough water to form a pliable dough (you may need slightly more or less water than specified in the recipe). Add a few drops of green colouring to tint a delicate shade of green - dont over-do the colouring ...

4. Form the dough into a long sausage shape and pinch off small pieces, rolling them in your palms to make smooth balls the size of large peas. Drop these as you make them, into a pan of boiling water. When they float to the top, fish them out with a slotted spoon and place in a bowl.

5. Add the coconut milk, sugar and salt to the yam and sweet potatoes. Boil and keep stirring the mixture to prevent the coconut from separating.

6. Place sago in a small sieve and rinse briefly under running water. Add to the mixture in the pan. After 3 minutes, add the bananas, which should be peeled, cut into halves lengthwise and then sliced diagonally into 2 cm pieces.

Add the glutinous rice balls, simmer contents of the pan for another minute or two, before taking it off the heat.

Preferably serve warm.

* Pisang raja, pisang abu

Note: All spoon measurements refer to measuring spoons and are level.

1tsp = 5ml
1 tbsp = 15ml

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