Bubur Cha Cha (Sweet Potato and Tapioca Dessert)

Ingredients

• 2 medium Sweet Potatoes
• 1 medium Taro
• 1/2 cup Tapioca Pearls
• 2 cans Coconut Milk
• 3 pieces Pandan Leaves
• 100 g Palm Sugar (Gula Melaka)
• 2 cups Water
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium sweet potatoes and the 1 medium taro. Cut them into 1.27 cm cubes. You should have about 3 cups of sweet potato cubes and 2 cups of taro cubes.
2. 2Rinse the 1/2 cup of tapioca pearls under cold running water in a sieve until the water runs clear. Set them aside.
3. 3In a large heavy-bottomed pot, bring the 2 cups of water to a rolling boil over high heat (100°C / 100°C). Add the rinsed 1/2 cup of tapioca pearls and cook for 10-15 minutes, or until they are mostly translucent with a small white dot in the center. Drain the tapioca pearls in a sieve and rinse briefly with cold water to stop the cooking. Set aside.
4. 4In the same large heavy-bottomed pot, combine the 2 cans of coconut milk, the 3 pieces of pandan leaves, the 100 g of palm sugar (Gula Melaka), and the 1/4 tsp of salt. Heat over medium heat (148.9-162.8°C / 150-160°C), stirring occasionally, until the palm sugar has completely dissolved and the mixture is gently simmering. Do not let it boil. Remove and discard the 3 pandan leaves.
5. 5Add the cubed 2 medium sweet potatoes and 1 medium taro to the simmering coconut milk mixture. Reduce the heat to medium-low (135-148.9°C / 135-150°C) and cook for 15-20 minutes, or until the sweet potato and taro cubes are fork-tender. They should be soft but still hold their shape.
6. 6Gently stir the cooked 1/2 cup of tapioca pearls into the pot with the sweet potatoes and taro. Continue to simmer over medium-low heat (135-148.9°C / 135-150°C) for another 5 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
7. 7Serve the Bubur Cha Cha warm or chilled. It can be enjoyed on its own.

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