Bubur Cha Cha (Dairy-Free)

Instructions

1. 1Rinse the 1/2 cup of tapioca pearls in a fine-mesh sieve under cold running water until the water runs clear. Set aside.
2. 2Rinse the 1/4 cup of sago in a fine-mesh sieve under cold running water until the water runs clear. Set aside.
3. 3In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the rinsed tapioca pearls and cook for 10-15 minutes, or until they are mostly translucent. Drain the tapioca pearls and rinse them with cold water to stop the cooking. Set aside.
4. 4In the same medium saucepan, bring another 4 cups of water to a boil over high heat. Add the rinsed sago and cook for 5-10 minutes, or until mostly translucent. Drain the sago and rinse it with cold water. Set aside.
5. 5Peel the 200 g of sweet potatoes and the 200 g of taro, then cut them into 2.54 cm cubes. Place the cubed sweet potatoes and taro in a large heavy-bottomed pot.
6. 6Add the 4 cups of coconut milk, 3 pandan leaves, 1/2 cup of sugar, 1/4 tsp of salt, and 2 cups of water to the pot with the sweet potatoes and taro. Stir everything together.
7. 7Bring the mixture in the large pot to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the sweet potato and taro cubes are easily pierced with a fork. Stir occasionally to prevent sticking.
8. 8Add the cooked tapioca pearls and the cooked sago to the pot. Stir gently to combine them with the sweet potato and taro mixture.
9. 9Continue to simmer the pot, uncovered, for another 5 minutes over low heat, allowing the flavors to meld. Remove and discard the 3 pandan leaves.
10. 10Serve the Bubur Cha Cha warm or chilled.

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