1. Peel taros and sweet potatoes and rinse them. Chop them into 2.5cm pieces. Rinse Pandan leaves and knot them as shown in the picture below.
2. Boil Pandan leaves in 1.5 litres of water for approximately 10 minutes. Make sure the pot used for boiling the leaves is not well insulated. It takes longer time in process if the appliance is well insulated.
3. Take the leaves out from the pot. Replace tapioca pearls, taros and potatoes into the pot. Stir thoroughly and water level must be above the ingredients inside. Add more water if it is necessary then add sugar. Some like to have it sweeter so amount of sugar may be vary upon your taste. Also note that coconut milk will be added later on. You may add a little bit of salt as well.
4. Heat it gently at lower flame level and stir often. After 5-7 minutes, add coconut milk. Mixture doesn't have to be fully boiled. Slowly, Simmering it is enough. Then move the pot off the stove and close it with lid. Let it cooled and settled for about 10 minutes.

You can see such a beautiful Sagu with colourful ingredients and great texture. This wonderful desert gives off not only sweet sensation but also nice smell. It is such a tempting meal that stimulate everyone's craving for light food.