Bubur Cha Cha (Sweet Potato Dessert)

Ingredients

• about 450 g Sweet Potatoes
• about 450 g Yam
• 1/2 cup Tapioca Pearls
• 2 cans Canned Coconut Milk
• 3 pieces Pandan Leaves
• 1/2 cup Sugar
• 1/4 teaspoon Salt

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

Instructions

1. 1Peel the about 450 g sweet potatoes and the about 450 g yam. Cut both into 2.54 cm cubes. Place the cubed about 450 g sweet potatoes and about 450 g yam in a medium pot, then cover them completely with water. Bring the water to a boil over high heat (100°C / 100°C) and cook for 15-20 minutes, or until the cubes are easily pierced with a fork but still hold their shape.
2. 2While the sweet potatoes and yam are cooking, bring 4 cups of water to a rolling boil in a separate small saucepan over high heat (100°C / 100°C). Add the 1/2 cup tapioca pearls to the boiling water, stirring gently to prevent sticking. Cook for 10-15 minutes, or until the pearls are translucent with only a tiny white dot in the center; then remove from heat, cover, and let stand for 5 minutes. Drain the cooked 1/2 cup tapioca pearls in a fine-mesh sieve and rinse them thoroughly with cold water to stop the cooking process and prevent sticking, then set aside.
3. 3In a large heavy-bottomed pot, combine the 2 cans of canned coconut milk, the 3 pieces of pandan leaves, the 1/2 cup sugar, and the 1/4 teaspoon salt. Place the pot over medium heat (148.9-162.8°C / 150-160°C). Stir gently and continuously until the 1/2 cup sugar has completely dissolved and the mixture is warm, which will take about 5 minutes; do not allow the mixture to boil.
4. 4Carefully drain the cooked about 450 g sweet potatoes and about 450 g yam. Add the drained about 450 g sweet potatoes and about 450 g yam to the large heavy-bottomed pot with the coconut milk mixture. Add the cooked 1/2 cup tapioca pearls to the pot as well.
5. 5Gently stir all the ingredients together in the pot to combine them. Reduce the heat to low (93.33-107.2°C / 95-105°C) and let the mixture simmer for 5 minutes, stirring occasionally, to allow the flavors to meld and ensure all ingredients are heated through.
6. 6Remove the pot from the heat. Carefully remove and discard the 3 pieces of pandan leaves from the dessert. Serve the Bubur Cha Cha warm or chilled.

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