Instructions: First make the noodles by mixing together the first 4 ingredients in a saucepan and stirring well.

Place the pan over a moderate heat and cook for 2 to 3 minutes stirring constantly until the mixture becomes very thick and translucent.

Put the paste into a potato ricer or a smallnozzled piping bag and force into a bowl of iced water which will set the noodles.

Leave them to go cold then store in a little water until needed.

Place the tapioca the 100g of caster sugar the water and the green food colouring in a small saucepan and slowly bring it to the boil stirring gently.

Simmer for just a few minutes until the tapioca is still a little al dente.

Pour it through a strainer then gently rinse it in cold water to prevent the grains sticking together.

Boil the sweet potato with the demerara sugar and just enough water to cover it until it is just cooked.

Drain and leave to cool.

To assemble divide the noodles
tapioca sweet potato and ice among 4 glasses sprinkle the palm sugar on top then pour on the coconut milk.

Give it a good stir before you eat it and think of those water buffaloes.

Serves 4

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