Bubur Cha Cha (Malaysian Sweet Potato and Coconut Milk Dessert)

Prep Time: 25m | Cook Time: 25m | Servings: 6-8

Ingredients

Sweet Potato Medley

• 220g orange sweet potato
• 220g purple sweet potato (or any sweet potato)
• 330g taro

Tapioca Jewel Jellies

• 100g tapioca starch
• 80ml very hot boiling water
• Pearl Sago
• 40g tapioca pearl sago
• 2 cups water

Pandan-Infused Coconut Milk

• 3 cups water
• 120g light palm sugar, grated
• 4-6 pandan leaves
• 400ml full-fat premium coconut milk

Instructions

1. Steam Sweet Potatoes: Peel and chop the sweet potatoes and taro into bite-sized chunks. Steam for 20 minutes and set aside.
2. Boil the Tapioca Pearls: Bring a saucepan of water to the boil. Add the tapioca pearls and cook for about 10 minutes, stirring occasionally, until they turn translucent. Transfer the pearls to a bowl of water to prevent sticking and set aside.
3. Make the Tapioca Jellies: In a bowl, mix the very hot boiling water with the tapioca starch to create a dough. Once it comes together, knead the dough on your kitchen bench, being careful as it may still be hot. Divide the dough into two portions and add 1-2 drops of pink food colouring to one and green food colouring to the other. Knead the dough until evenly coloured. Roll each dough into thin snakes and cut into small coins. Bring a pot of water to the boil and add the colored jellies. Cook until they float and turn translucent, about 7 minutes. Strain the jellies and place them in a bowl of water to prevent sticking. Set aside.
4. Make the Pandan-Flavoured Coconut Milk: Score the pandan leaves lightly lengthways and tie them into tight knots (optional: scrunch them with your hands to release more flavour). In a large pot, combine water, palm sugar, and pandan leaves. Bring to a boil and cook until the sugar dissolves. Remove the pandan leaves and reduce the heat. Add the coconut milk and stir. Add the taro, sweet potatoes, jellies, and sago to the pot and simmer (do not boil) for 5-10 minutes.
5. Serve: Serve warm or chill in the refrigerator and serve cold. Enjoy!