Coconut Soup with Yams and Sago Pearls

Put the sago pearls in a bowl, cover with hot water and soak for about 10 minutes. 

Rinse, peel and cut the sweet potatoes and yams into chunks. Place in a steamer basket over boiling water, sprinkle with 1 teaspoon of sugar and steam for about 20 minutes, until tender. 

Boil 800 ml (approximately 3 1/2 cups) of water with the remaining sugar. Tie the pandan leaves together and drop into the boiling water. Reduce the heat, stir in the coconut milk and drained sago pearls. Simmer for 15-20 minutes, until the sago pearls are transparent. 

Remove the pandan leaves from the soup, add the steamed potatoes and sweeten to taste.