(Sweet Potato, Yam and Banana in Sweet Coconut Milk Dessert)
100 g yellow sweet potato
100 g orange sweet potato
100 g purple sweet potato
200 g yam (taro)
3 bananas (preferably pisang Raja), peeled and cut 1-cm thick
Pinch of salt or to taste
1 liter coconut cream (from 1 grated coconut)
100 g sugar, or to taste
2 screwpine (pandan) leaves, washed and tied into a knot
Peel and cut all the sweet potatoes and yam into small diamond shapes. Steam, separately, until cooked but not too soft until it breaks. Bring coconut cream, sugar and screwpine leaves to a simmer, stirring until sugar dissolves, making sure the coconut cream does not boil. Add salt to taste. Put the steamed sweet potato and yam into the coconut milk and add banana slices which are cut just before cooking to prevent discoloration. Stir to mix well. Serve either hot or cold.
Note: This recipe uses coconut cream to make a more creamier and richer taste.