Tapioca Tong Sui

I have been craving for tapioca tong sui for a very long time but since I am lazy to follow my mum to the market, I am ashamed to say that I do not know how a tapioca looks like! OK kidding, I've seen it before.. but if you put a tapioca, taro,yam, the whole root family in front of me, I wouldn't be able to recognize it...i think. Anyway, I only know how it looks like after it is cooked! haha so obviously when I go to the supermarket, I look for the word "Tapioca" but I have never seen a tapioca in my 4 years in Peterborough supermarkets (really kampung area). But!! Hamilton's Vietnamnese S&S supermarket sells cassavas! Both fresh and frozen kind.

DID YOU KNOW THAT TAPIOCA IS ALSO KNOWN AS CASSAVA?
other names include: manioc,mandioca,aipim,macaxeira,manioca,boba,yuca
recognize any?~ ^^

Ingredients
1 Tapioca (the tapioca that has a powdery texture are the best)
2-3 Pandan leaves (tie in a knot)
Palm sugar/gula melaka
a slice of ginger
Sago

Directions

1) Soak sago in water for about 1-2 hours. Then boil it in water till it is translucent. Let it sit for a while more(If you cannot tahan and want to eat it right away you can skip this part). Drain, rinse under cold water, and set aside.
How to know your sago is cooked? It should be completely translucent without any white dots in it.

2) In the mean time, peel the tapioca skin (have to use as big knife the skin is so tough) and chop it into desired shapes. The smaller it is, the faster it cooks.

3) Add water to a pot and bring to a boil (Agak-agak the amount of water). Add the tapioca, ginger, and pandan leaves. Bring to a boil again for a few minutes and simmer on medium heat. When it is almost cooked, discard the pandan leaves,and add the palm sugar till it reaches your desired sweetness.

4) Add sago to the dessert. Done. Serve hot or cold.