Serves 4


  • Sago, 200 grams (washed and rinsed)
  • Coconut Cream, 2 tablespoons
  • Sugar, 100 grams
  • Purple Sweet Potato, 100 grams (diced)
  • Yellow Sweet Potato, 100 grams (diced)
  • Grated Coconut, 100 grams


  • Steaming Rack, 1
  • Round Baking Tin, 1 (greased with oil)
  • Aluminium Foil


  1. In a large bowl, add washed sago and pre-soak with water for 10 minutes.
  2. In another large bowl, add in coconut cream, sugar, and mix well.
  3. Add in purple sweet potato, yellow sweet potato, grated coconut, and mix well.
  4. Strain the pre-soaked sago, add into mixture and mix well.
  5. Pour the mixture into the round baking tin and cover with aluminium foil.
  6. In a Thermos® 4.5L Shuttle Chef® inner pot, place in the steaming rack, add water till 1/3 full and place the baking tin with cake mixture onto the steaming rack.
  7. Bring the water in the inner pot to a boil. Once boiling, let it simmer for another 15 minutes.
  8. After 15 minutes, transfer it to the Shuttle Chef® outer pot and let it sit aside to continue cooking for at least 3 hours.
  9. Let the cake cool down completely before cutting into smaller pieces to serve.


  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
  • Both steaming rack and baking tin have to fit well into the Shuttle Chef® inner pot when the lid is closed, and the baking tin must be easily placed into the Shuttle Chef® when filled with contents.


  • You may store the remaining cake in the fridge for up to 5 days, ready for consumption.  


Photos and recipe courtesy of Thermos Singapore team.