Either place the the diced sweet potatoes, purple sweet potatoes, and taro in a steamer or a pot with water. Steam or boil them over medium heat for about 15-20 minutes or until they are fork-tender. Remove from the steamer, drain in a colander and set aside.

Place the tapioca starch and pitaya powder (or other coloring that you prefer) into a medium bowl and pour in the hot boiling water. Use a rubber spatula to mix until it forms a dough. Transfer the dough onto a work surface lightly floured with tapioca starch and knead the dough using your hands, until smooth.

Roll each half into small balls or shape them as desired. One option it to roll them out using a little extra starch to ensure they don’t stick to the work surface or rolling pin, and use tiny cutters to cut them into fun shapes.

In a small pot, bring water to a boil. Add the tapioca jellies and cook for approximately 7-8 minutes or until they rise to the surface. Once they've floated to the top, strain the jellies and place them in a clean bowl for later use.

In a separate saucepan, combine the coconut sugar (or palm sugar or brown sugar), pandan leaves, coconut milk, vanilla extract, and salt. Bring this mixture to a gentle simmer over low heat. Stir 4-6 minutes, until the sugar has dissolved.

Mix together the water and tapioca starch, and add the starch slurry to the coconut milk in the pot. Cook for an additional couple of minutes until the sauce thickens a little bit. Set aside.

In a separate pot, bring the water to a boil. Add the sago pearls to the boiling water and cook them according to the directions on the package. Different brands require different cooking times. The large ones I use need to be boiled and then simmered over low heat for about 60 minutes, or until they turn mostly translucent. Stir occasionally to prevent sticking. Once cooked, drain and rinse the sago pearls under cold water to stop the cooking process. Set them aside.

In serving bowls, place a generous portion of the steamed sweet potatoes, purple sweet potatoes, and taro. Add a few pieces of the tapioca jellies, including the pink ones for a pop of color. Spoon the cooked sago pearls over the top. And top with a couple of neatly placed pieces of steamed purple sweet potato and tapioca jellies, just so that it looks as cute as possible!