Bubur Cha Cha (Sweet Potato and Taro Dessert)

Instructions

1. 1Prepare your ingredients: Peel the 1 large sweet potato and the 1 large taro. Cut both the sweet potato and taro into small, roughly 1.27 cm cubes.
2. 2Cook the sago pearls: In a medium saucepan, bring 4 cups of water to a boil over high heat (100°C / 100°C). Add the 1/2 cup sago pearls and cook for 10-15 minutes, or until they are mostly translucent with only a tiny white dot in the center. Drain the sago pearls in a fine-mesh sieve and rinse them under cold water to prevent them from sticking together. Set aside.
3. 3Start the dessert base: In a large heavy-bottomed pot, combine the 4 cups of coconut milk, the 3 pandan leaves, the 1/2 cup sugar, and the 1/4 tsp salt.
4. 4Simmer the base and cook the vegetables: Place the pot over medium heat and bring the coconut milk mixture to a gentle simmer, stirring occasionally. Do not let it boil vigorously. Once simmering, add the cubed sweet potato and taro to the pot. Continue to simmer gently for 15-20 minutes, or until the sweet potato and taro cubes are tender when pierced with a fork.
5. 5Combine all ingredients: Add the cooked sago pearls to the pot with the sweet potato, taro, and coconut milk mixture. Stir gently to combine. Cook for another 5 minutes over low heat, allowing the flavors to meld.
6. 6Serve the dessert: Remove the pandan leaves from the pot. Serve the Bubur Cha Cha warm or chilled.

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