Chilled Coconut Sago with Purple Yam and Taro Cubes

Ingredients

Instructions

1. 1

   Bring a pot of water to a rolling boil. Add sago pearls and cook for 15-20 minutes, or until translucent with a tiny white dot in the center. Stir occasionally to prevent sticking.

2. 2

   Drain the cooked sago pearls and rinse them thoroughly under cold running water to remove excess starch and stop the cooking process. Set aside.

3. 3

   Place the diced purple yam and taro cubes in a steamer. Steam for 10-15 minutes, or until fork-tender.

4. 4

   In a saucepan, combine coconut milk, evaporated milk, rock sugar, and water. Heat over medium-low heat, stirring until the rock sugar completely dissolves. Do not boil. Let it cool down to room temperature.

5. 5

   Once the coconut milk base has cooled, add the rinsed sago pearls, steamed purple yam cubes, and steamed taro cubes. Stir well to combine. Transfer the dessert to a large bowl or individual serving bowls and refrigerate for at least 2 hours before serving.