Ingredients:
2.5L water
1.5 rice bowl taro
2 rice bowl yellow sweet potato
1 bowl purple sweet potato
1 1/2 Tbsp fish egg sago pearls
1/2 can (large) cream style sweet corn
250gm brown palm sugar
200ml coconut milk
1/2 tsp salt (to prevent the coconut milk from turning bad)
Method:
1. Boil 2.5L water with pandan leaves.
2. Cut taro and sweet potatoes. Bring to a boil and lower down fire to simmer for 25 minutes.
3. Take out pandan knot. Sprinkle in fish egg sago pearls and sweet corn. Put in palm sugar. Simmer for another 10 minutes.
4. Turn off the fire, and leave pot uncovered for 5 minutes.
5. Pour in coconut milk and salt. Stir to combine.
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