Purple Sweet Potato Sago with Milk Jelly

In a small bowl, combine the gelatin powder and hot water. Stir well and let it bloom for 10 minutes.

In a saucepan, combine the milk, heavy cream, and condensed milk. Add the bloomed gelatin and heat over medium-low heat, stirring constantly until the gelatin has completely dissolved. Do not let the mixture boil.

Pour the mixture into a shallow container or tray. Refrigerate for at least 1 hour, or until fully set.

Add the sago and boiling water to the rice cooker and stir once. Close the lid and press the Cook button.

When the rice cooker automatically switches to Warm, press Cook again to start a second cooking cycle. Stir the sago occasionally during cooking to prevent it from sticking to the bottom.

After two cooking cycles, the sago should be fully cooked and completely transparent.

You can also cook the sago using a stovetop method.

Bring a pot of water to a boil. Add the sago, cover the pot, and cook over low heat for 15–20 minutes.

Turn off the heat and let the sago sit, covered, for another 5 minutes.

The sago is ready when the pearls are completely transparent. If you still see tiny white dots in the center, continue cooking for a few more minutes.

Drain the cooked sago and rinse under cold water to remove excess starch. Set aside.

In a large bowl, combine the steamed purple sweet potatoes, milk, and coconut milk. Reserve 1/3 portion of the sweet potatoes for extra texture and garnish.

Blend the mixture until smooth using an immersion blender or a countertop blender.