Wash the sweet potatoes, peel, slice into rounds, and steam until cooked.

For yellow and white sweet potatoes, do the same. It's best to steam them together. If you can't steam all the potatoes at once, soak them in lightly salted water to prevent browning.

Mash the sweet potatoes, mix with tapioca starch, arrowroot powder, and powdered sugar. Knead into a dough until it doesn't stick to your hands and is not too crumbly. If sticky, add more starch; if dry, add water.

Dust a clean flat surface with a thin layer of starch. Knead the sweet potato dough for about 5 minutes. Roll into long strips. Use a knife to dust with dry starch to prevent sticking, then cut into 3/4 inch pieces. Lightly dust with starch and shake to prevent sticking.

Boil water, drop in the sweet potato pieces, and cook until they float. Immediately transfer to a bowl of ice water for about 2 minutes. Drain, drizzle with sugar syrup to prevent sticking and add sweetness. For the coconut milk: mix canned coconut milk with water in a 1:1 ratio; adjust sugar to your family's taste, bring to a gentle boil, then reduce heat until slightly thickened and turn off the heat. Add pandan leaves during cooking for a distinctive aroma.

Wishing you success ❤️