Clean both sweet potatoes and pumpkin. Cut into 1 inch dice and then slice and soak the pandan leaves. Add coconut milk to a sauce pan and mix with sugar, palm sugar, pandan leaves, a pinch of salt, sweet potatoes, and pumpkin. As the sauce is boiling, add sago seeds and stir the sauce occasionally so that the sago seeds will not stick to the hot surface. Taste the sauce, if less sweet, a little bit of sugar may be added. Stir the broth and when the sweet potato and pumpkin are soft and cooked, you may turn off the stove and serve.