Instructions: CUT yam and sweet potatoes into big cubes. Steam for 10 to 15 minutes until soft. Cut tapioca into big chunky pieces. Steam until soft. Dissolve palm sugar and sugar in water. Strain to remove impurities.

Add 1 litre water to the grated coconut and squeeze out thick coconut milk. Add 2 litres water and squeeze for thin coconut milk.

Put thin coconut milk and pandan leaves in a deep saucepan and bring to a low boil. Add syrup, tapioca, yam and sweet potatoes and stir well. Add thick coconut milk and salt and remove from the fire at the first sign of boiling again. Turn off the heat and dish out to serve in individual serving bowls.

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