Serves 10
INGREDIENTS
For the sago diamonds
35ml boiling water
5 tbsp tapioca flour, plus extra for dusting and kneading
1 drop of red colouring
1 drop of green colouring
For the syrup
120g palm sugar (gula melaka)
60ml water
200g orange sweet potatoes, washed, peeled and cubed
200g yellow sweet potatoes, washed, peeled and cubed
200g yam, washed, peeled and cubed
3 pandan leaves, washed and knotted
800ml water
Sugar, to taste
500g coconut milk, chilled
DIRECTIONS
1 To make the sago diamonds, combine the boiling water and tapioca flour in a bowl. Stir with a pair of chopsticks until the mixture becomes a dough.
2 With your hands, knead the dough, dusting it with tapioca flour until it is not sticky. Divide the dough into two and add the red and green colouring in each half. Knead each half separately until the colour is well mixed.
3 Sprinkle some tapioca flour onto a flat surface and roll out the dough to about ½-inch thick. With a knife, cut out diamond-shaped pieces and sprinkle more tapioca fl our over. Set aside.
4 Bring a pot of water to a boil and add the sago diamonds. Stir until they float to the top. Remove pot from heat and drain. Pour in iced water, drain, and set aside.
5 To make the syrup, boil the palm sugar in the water in a pot until the sugar dissolves. Strain to remove any grit and set aside.
6 In a steamer, steam all the sweet potatoes and yam for 15min, until soft. Set aside.
7 In a pot, boil the pandan leaves in the water. Add the sweet potatoes and yam, and the syrup. Toss in sugar to taste, and keep stirring. When the mixture comes to a boil, add the sago diamonds and coconut milk. Continue stirring for 8min, then remove from heat. Serve in small bowls.
Read more: VIDEO RECIPE: How to make refreshing cheng tng
