Bubur Cha Cha (Sweet Potato Dessert)

Instructions

1. 1In a medium saucepan, combine the 2 cups of water and the 1/2 cup of sago pearls. Bring to a boil over medium-high heat, about 204.4°C (200°C). Cook, stirring occasionally, for 10-15 minutes, or until the sago pearls are mostly translucent. Drain the sago pearls in a fine-mesh sieve and rinse under cold water to stop the cooking. Set aside.
2. 2In a large heavy-bottomed pot, combine the 1 cup of diced sweet potatoes, the 1 cup of diced taro, and 2 cups of water. Bring to a boil over medium-high heat, about 204.4°C (200°C). Reduce the heat to medium-low, about 150°C, cover, and simmer for 15-20 minutes, or until the sweet potatoes and taro are tender when pierced with a fork.
3. 3Add the 4 cups of coconut milk, 2 pandan leaves, 1/2 cup of sugar, and 1/4 teaspoon of salt to the pot with the sweet potatoes and taro. Stir well to combine. Bring the mixture to a gentle simmer over medium heat, about 175°C, stirring constantly to prevent the coconut milk from sticking to the bottom of the pot. Do not let it boil.
4. 4Gently stir the cooked sago pearls into the simmering coconut milk mixture. Continue to simmer for another 5-10 minutes, stirring occasionally, allowing the flavors to meld together and the dessert to thicken slightly.
5. 5Remove the 2 pandan leaves from the pot. Serve the Bubur Cha Cha warm or chilled, as desired.

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