Chef Rohani Jelani

Makes 8 - 10 servings
120 g California Raisins
200 g Tapioca Root*
200 g Orange Sweet Potato*
200 g Purple Sweet Potato*
200 g Yam (Taro)*
500 ml Thick Coconut Milk
500 ml Water
½ tsp Salt
3 Large Pandan Leaves, tied into a knot
To tastWhite Sugar (Approximately 100 g)
* Peeled weight.
1
Cut the peeled tapioca, sweet potatoes and yam into 2-cm cubes. Place in a shallow tin and steam until tender. Set aside.
2
Combine the coconut milk, water, salt, pandan leaves and sugar in a big pot. Gently bring to a boil while stirring and then add the pre-steamed ingredients and California Raisins.
Ingredients
Makes 8 - 10 servings
120 g California Raisins
200 g Tapioca Root*
200 g Orange Sweet Potato*
200 g Purple Sweet Potato*
200 g Yam (Taro)*
500 ml Thick Coconut Milk
500 ml Water
½ tsp Salt
3 Large Pandan Leaves, tied into a knot
To tastWhite Sugar (Approximately 100 g)
* Peeled weight.
Directions
1
Cut the peeled tapioca, sweet potatoes and yam into 2-cm cubes. Place in a shallow tin and steam until tender. Set aside.
2
Combine the coconut milk, water, salt, pandan leaves and sugar in a big pot. Gently bring to a boil while stirring and then add the pre-steamed ingredients and California Raisins.