Bubur Cha Cha
-serves 4

Ingredients for Bubur Cha Cha

30g sago (tapioca pearls)
80g purple sweet potato
80g orange sweet potato
80g pumpkin
150g yam (taro)
 
Tapioca flour jelly:
50g tapioca flour
33g BOILING blue pea flower water
50g tapioca
33g BOILING purple sweet potato or beetroot water
 
Coconut milk broth:
750ml water
130g sugar
2 pandan leaves
2 cups (500ml) thick coconut milk
Salt to taste

Recipe
  1. In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently and cook for about 10 minutes or until translucent. Remove from heat, rinse well and drain. Place sago pearls in a bowl of iced water.
  2. Peel and cut all potatoes, pumpkin and taro into cubes. Steam over high heat until cooked, about 10 minutes. Remove and set aside.
  3. Place tapioca flour in a bowl. Pour in BOILING colored water and mix well. Using your hand, knead mixture into a smooth dough. Roll it into a long log about 1 cm in diameter on a well-floured surface. Cut it into small cubes. Do this for both colors. Toss them lightly in tapioca starch to prevent sticking together.
  4. Bring a pot of water to a boil. Add prepared tapioca jelly balls and cook. Remove them when they float to the surface. Put them in a bowl of cold water.
  5. In another pot, pour in 750ml water, sugar and pandan leaves. Bring the liquid to a boil over low heat, stirring to melt the sugar. Add in coconut milk and a pinch of salt. Stir to combine. Do not boil the coconut milk mixture.
  6. Remove pandan leaves. Add the steamed sweet potatoes, pumpkin, taro, tapioca pearls and tapioca jelly to the coconut broth. Stir to mix. Serve hot or cold.
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