Serves 8

Ingredients:

• Purple Sweet Potatoes*, 150 grams 
• Yellow Sweet Potatoes*, 150 grams 
• Orange Sweet Potatoes*, 150 grams 
• Yam*, 200 grams
• Cooked Sago Pearls, 40 grams
• Cooked Tapioca Flour Cubes, 150 grams
• Water, 950ml
• Rock Sugar, 150 grams
• Pandan Leaves, 5
• Coconut Milk, 600ml

*peeled, cut into cubes and steamed

Instructions:

1. In a 4.5L Thermos® Shuttle Chef® inner pot, add 950ml of water, rock sugar, pandan leaves and bring it to a boil.
2. When boiling, add coconut milk, cooked sago pearls, cooked tapioca flour cubes, steamed yam and steamed sweet potatoes (except purple sweet potatoes), stir well, bring the contents to a boil and simmer for 3 minutes.
3. After 3 minutes, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 30 minutes, for vacuum insulation steaming.
4. Before serving, add cooked purple sweet potatoes.

Tips for preparation:

• Cook sago pearls in a 1.5L RPF-20 or 1.8L TCRA-1800 Thermos® Shuttle Chef® inner pot with the following steps:
• Bring 1.0L of water to boil and when boiling, add sago pearls and stir constantly till the sago pearls turn translucent.
• When translucent, close inner pot with lid and transfer it into the Shuttle Chef® outer pot for 20 minutes.
• After 20 minutes, strain sago pearls from hot water and transfer to a pot of cold water and set aside for later use.
• Before use, strain the sago pearls from the cold water with a fine sieve.

• Cook tapioca flour cubes in a 3.0L TCRA-3000 or RPE-3000 Thermos® Shuttle Chef® with the following steps:
• With the Shuttle Chef® inner pot, bring 1.0L of water to boil.
• When boiling, add tapioca flour cubes and stir constantly till tapioca cubes’ outer layers turn translucent.
• When translucent, discard water, place them into a bowl of cold water and set aside for later use.

• Steam sweet potatoes cubes and yam cubes in a Thermos® Shuttle Chef® with the following steps:
• Placing all sweet potatoes and yam cubes into a suitable bowl that fits well in the Shuttle Chef® inner pot.
• Place in the steaming rack, add hot boiling water till 1/3 full and place the bowl on the steaming rack.
• Bring the water in the inner pot to a boil under medium heat and simmer for 5 minutes. After 5 minutes, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 30 minutes, for vacuum insulation steaming.
• After 30 minutes, set aside steamed yam and sweet potatoes cubes for later use. Place the purple sweet potatoes in a separate plate.

Notes:

• This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients accordingly for different capacities.
• You may prevent raw sweet potatoes and yam from oxidising (after cutting them into cubes), by placing them into cold water for storage in the refrigerator.

Photos and recipe courtesy of Thermos Singapore team.