Cut into diamond shapes:
200g orange coloured sweet potatoes
200g yellow coloured sweet potatoes
200g yam
50g red kidney beans, soak and cook till soft
50g black-eyed beans, soak and cook till soft
1 cup cendol (can buy ready-made packets from the wet market or from supermarket)
For syrup
Bring to a boil then strain:
250g sugar
1/2 cup water
2 pandan leaves
2-1/2 grated coconuts
2 litres water
SQUEEZE and strain grated coconut to obtain thick coconut milk. Add 1/4 teaspoon salt to the thick coconut milk and refrigerate.
Add 2 litres water to the residue and squeeze to obtain thin coconut milk. Steam sweet potatoes and yam separately till soft. Set aside.
Bring thin coconut milk and syrup to a boil for 3 to 4 minutes. Add all the vegetables and beans and bring to a boil again. Add thick coconut milk and at the first sign of boiling remove from fire. Leave to cool, then serve in individual serving bowls. Add 1 or 2 tablespoons of cendol and serve immediately.