Cook the sago:

Cup of Yum
1. Add the sago pearls and 1 ½ C water to a small pot.
2. Bring the pearls to a boil and cover with a lid. Turn off the heat.
3. Remove from the heating element and let it sit (covered) for 7-8 minutes.
4. Remove the lid, transfer sago to a sieve and rinse the pearls under cold water. Drain and set aside.

Cook the taro:

1. In a large pot, add in taro, pandan leaf (optional), rock sugar and water, cover with a lid and bring to a boil.
2. Reduce the heat to a simmer and cook for 15-20 minutes, until the taro is fork-tender.
3. Add in the coconut milk and stir, until the milk is heated through.
4. Transfer the cooked sago pearls into the soup, and stir until incorporated and heated through.
5. Remove from heat and ladle into serving bowls.