Prepare a steamer and steam the sweet potatoes, ube, tapioca for 7-10 minutes, or until they are soft when you pierce it with a fork, but not mushy. You may need to do this in batches. Meanwhile, prepare a large pot. Add water and bring to a boil. Add the screwpine leaves and palm sugar and cook until the sugar is melted
Add the steamed cassava, tapioca, ube and coconut cream. Continue to stir for the next 10 minutes or so, so the coconut milk will not boil over and separate and you will get white patches in your Kolak (not a pretty sight). Remove the screwpine leaves
Turn off the heat and add in plantains, jackfruits, and the sweet potato dumplings you made earlier. Add a small pinch of salt. Have a taste. It should be sweet and fragrant. If it's not sweet enough for you, add more sugar to your taste if needed. Ready to serve warm or cold
Notes
You can keep leftover in the refrigerator for up to 2 days. The tapioca pearls will toughen when cold, but will back to its soft chewy texture once reheated