Bubur Cha Cha

Here's one of my favourite Malaysian desserts called Bubur Cha Cha. It is a combination of yam/taro and sweet potatoes in a rich and milky pandan-infused coconut "soup". Sometimes it contains sago or tapioca balls/pearls. The one I've prepared is the basic version where I've used kumara (orange sweet potatoes) and purple yam (as I couldn't find the normal white/grey one).

Making it is easy peasy! You will need 2 cups sweet potatoes and 2 cups taro/yam. Peel the potatoes and yam, then cut into small diamond-shaped pieces about 2cm long. Steam them separately until cooked (but don't overcook them). Put aside.

Bring 4 cups water to a boil in a medium-large pot and add 3 pandan leaves, knotted. Boil for 15 minutes, then add yellow rock sugar (about 3-4 pieces the size of golf balls). Simmer until the sugar dissolves and taste for sweetness. Then add 2 cans coconut milk (800ml in total) and bring to a gentle simmer, stirring frequently to prevent it from curdling. Do not let the mixture boil. Add 1 tsp salt or to taste. After 5-8 minutes, it should have a smooth consistency. Add the potatoes/yam, simmer briefly just to heat them up. Add sago if you have some. Then turn off the heat. Ladle into small bowls and emjoy either hot or cold!