Purple Yam Sago with Coconut Milk
Purple yam (purple sweet potato) and sago in a coconut milk base. Served hot.
Ingredients
- 70 g sago
- 500 g purple yam (chopped in small pieces)
- 600 ml water
- 50 g rock sugar
- 300 ml coconut milk
Instructions
Sago
- Bring a pot of water to a boil. Add in the sago and cook it for 10 minutes over medium heat uncovered, while stirring occasionally so that it doesn’t stick to the bottom.
- After 10 minutes, cover with a lid, and turn off the heat. Let it sit for 15-20 minutes. If the sago is still not fully transparent, repeat the previous steps again.
- Pour out the sago and rinse it well under cold water. Drain and set aside. The sago is ready to use now.
Purple Yam Sago with Coconut Milk
- In a pot, bring 600ml of water to a boil. Once the water has boiled, add in the rock sugar, and the purple yam. Cover and cook for 10 minutes or until softened.
- Remove half of the purple yam onto a wide dish and use a fork/masher to mash it. Then, add it back into the pot, along with the coconut milk and cooked sago. Mix well and cook for 2-3 minutes, or until it comes to a boil and the mashed purple yam has completely dissolved. Serve and enjoy!