Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.

Stir in combined ingredients (A) and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.

Peel the sweet potatos and cut them up into chunks. Small chunks will cook faster but bigger chunks give you more bite.

Place the sweet potato, ginger and pandan leaves into a pot of water and bring to the boil. Let it boil for a spell before removing the ginger. The longer you leave it in, the spicier it gets. Similarly, the more ginger you use, the more spicy it will be, so its a matter of taste. Don’t worry if you don’t have pandan leaves, I didn’t either.

When done, turn off the fire and serve hot or let it cool and stick it in the fridge and serve cold. It works both ways.

Boil yam in 3 bowls of water in a slow cooker at high setting for 2 hours. Alternatively, boil it in a pot at low heat for similar period but you might want to increase it to 3 1/2 bowls of water as evaporation is higher by cooking it in a pot.

Meanwhile, place sago in a strainer (just like picture above). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Then, add strain the sago and add into the slow cooker.

Continue cooking for another 30 minutes. The dessert can be served hot or cold after adding evaporated milk in the serving bowl.

To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.

To prepare sago, place sago in a strainer. Bring water to boil in a pot. Get ready another big bowl with iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of iced water and stir the sago through the iced water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in iced water (with the sago still inside the strainer) until you need to serve them.

To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking.

Mix egg and sugar evenly about 10 minutes till the egg turns to cream color (將雞蛋和糖打發，大約10分鐘左右，至蛋糊變成乳白色)

Mix evenly the coconut flakes and salt, takes a small spoon to fill in the mold base (將椰絲和鹽拌均勻，取一小匙填在模子底部)

Then pour batter again above, steams for eight minutes (再將麵糊倒在上面，以大火蒸八分鐘即可)

Shake in a cocktail shaker and strain into a tall highball glass. Top with some club soda to add a sprits.