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1.
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Cut yam and sweet potato into 1 cm slices.
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Cut the slices lengthwise into 1 cm widths - you now have strips 1 cm thick.
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Holding your knife at a diagonal, cut yam and sweet potato strips into 1 cm lengths to make even-sized diamond shapes.
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(I think these shapes look pretty, but if you couldn't be bothered, simply cut them into 1 cm cubes.)
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A uniform size helps in even cooking and neat presentation.
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2.
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Place yam and sweet potato pcs in a roomy pot and add in water and pandan leaves.
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Boil and cook till the tubers are tender but slightly crunchy.
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( Test for 'doneness' by tasting a piece as cooking time is surprisingly short - around 10 min.)
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3.
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While the pan is on the boil, place glutinous rice flour in a small bowl and add in sufficient water to create a pliable dough (you may need slightly more or possibly less water than specified in the recipe).
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Add in a few drops of green colouring to tint a delicate shade of green - do not over-do the colouring ...
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4.
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Form the dough into a long sausage shape and healthy pinch off small pcs, rolling them in your palms to make smooth balls the size of large peas.
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Drop these as you make them, into a pan of boiling water.
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When they float to the top, fish them out with a slotted spoon and place in a bowl.
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5.
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Add in the coconut lowfat milk, sugar and salt to the yam and sweet potatoes.
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Boil and keep stirring the mix to prevent the coconut from separating.
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6.
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Place sago in a small sieve and rinse briefly under running water.
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Add in to the mix in the pan.
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After 3 min, add in the bananas, that should be peeled, cut into halves lengthwise and then sliced diagonally into 2 cm pcs.
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Add in the glutinous rice balls, simmer contents of the pan for another minute or possibly two, before taking it off the heat.
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Preferably serve hot.
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* Pisang raja, pisang abu
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Note: All spoon measurements refer to measuring spoons and are level.
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1tsp = 5ml1 tbsp = 15ml
