Bubur Cha Cha (Sweet Potato Dessert)

Ingredients

• 2 medium Sweet Potatoes, diced
• 1 cup Taro, diced
• 1/2 cup Tapioca Pearls
• 1/4 cup Sago Pearls
• 4 cups Coconut Milk
• 2 leaves Pandan Leaves, knotted
• 1/2 cup Sugar
• 1/4 teaspoon Salt

Instructions

1. 1In a medium saucepan, bring 4 cups of water to a boil over high heat (212°F / 100°C). Add the 1/2 cup Tapioca Pearls and cook for 10-15 minutes, or until they are translucent with only a small white dot in the center. Drain the tapioca pearls and rinse them under cold running water to stop the cooking. Set aside.
2. 2In a separate small saucepan, bring 2 cups of water to a boil over high heat (212°F / 100°C). Add the 1/4 cup Sago Pearls and cook for 10-15 minutes, or until they are translucent. Drain the sago pearls and rinse them under cold running water. Set aside.
3. 3In a large heavy-bottomed pot, combine the 2 medium Sweet Potatoes (diced), 1 cup Taro (diced), 4 cups Coconut Milk, 2 knotted Pandan Leaves, 1/2 cup Sugar, and 1/4 teaspoon Salt. Stir to combine.
4. 4Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, immediately reduce the heat to low (180°F / 82°C). Cover the pot and let it simmer gently for 15-20 minutes, or until the sweet potatoes and taro are fork-tender. You will see the sweet potatoes and taro have softened and the liquid is fragrant from the pandan leaves.
5. 5Remove and discard the 2 knotted Pandan Leaves from the pot. Gently stir in the cooked 1/2 cup Tapioca Pearls and 1/4 cup Sago Pearls. Cook for another 2 minutes, stirring gently, to heat the pearls through.
6. 6Serve the Bubur Cha Cha warm or chilled in bowls.

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