👨‍🍳 조리법

1. 1

   Prepare the tapioca jellies: Mix tapioca flour with very hot water to form an elastic dough. Divide into two portions. Color one portion red and the other green. Roll each into a 1.5 cm thick rope, cut into 1.5 cm pieces, and dust generously with tapioca flour to prevent sticking.

2. 2

   Boil the tapioca jellies in plenty of boiling water until they float. Drain, rinse with cold water, and set aside.

3. 3

   In a pot, combine rock sugar, 500ml water, and pandan leaves. Bring to a boil, stirring until sugar dissolves. Add the diced yam and simmer gently over low heat for about 7 minutes until just soft. Remove yam with a slotted spoon and set aside.

4. 4

   Add the diced sweet potatoes (orange and purple) to the pot. Bring to a boil, cover, and simmer gently until just soft, about 5 minutes. Remove sweet potatoes and set aside with the yam.

5. 5

   To the remaining syrup in the pot, add the remaining 250ml water, coconut milk, and salt. Stir to mix. Bring to a gentle simmer, then turn off the heat.

6. 6

   Boil the sago pearls in plenty of water until translucent. Drain and rinse in cold water. Set aside.

7. 7

   To serve, place portions of cooked yam and sweet potatoes into bowls. Scatter with tapioca jellies and sago pearls. Spoon over the warm coconut milk broth. Serve hot or chilled.