1Tie seven pandan leaves (40 g) into a knot. Tie another seveninto another knot.
2Tie remaining pandan leaves into small knots of two to three leaves each.
3Cut the yam into 2.5 cm cubes.
4Cut the sweet potatoes into 2.5 cm cubes. Soak sweet potato cubes in a bowl of water.
5Cut the pumpkin into 2.5 cm cubes.
6Bring 400 ml of water to boil in a saucepan. Add sago pearls and boil for 8 mins. Turn off the heat and cover the saucepan for another 10 mins, or until the sago pearls are cooked and translucent.
7Pour sago pearls into a wire-meshed sieve, discarding the water.
8Place sago pearls into a bowl of water to soak. This keeps them from sticking together.
9Bring another 400 ml of water to boil in a clean saucepan. Add the tapioca flour cubes and boil for 3 mins until the cubes float up and are cooked through.
10Place cooked tapioca flour cubes in a bowl of water to soak.
11Pour 1 litre of water in a large pot, add the gula jawa and one 40 g knot of pandan leaves. Bring to a gentle boil and simmer for 8 to 10 mins until the sugar is dissolved.
12Turn off the heat, cover and set aside.
13Place yam in heatproof dish, add one small knot of pandan leaves. Steam for 12 mins.
14Discard soaking water of sweet potato cubes.
15Place sweet potato cubes in heatproof dish, add a small knot of pandan leaves. Steam for 10 mins.
16Place pumpkin cubes in heatproof dish, add a small knot of pandan leaves. Steam for 8 mins.
17 Bring the pot of sugar syrup to a simmering boil. Add the steamed cubes of yam, sweet potato and pumpkin.
18Simmer for 5 mins. Add the coconut milk and last 40 g knot of pandan leaves.
19Allow the mixture to come to a simmering boil. Remove the pandan leaves and add the salt.