Bubur Cha Cha (Sweet Potato Dessert Soup) - Dairy & Egg Free

Ingredients

• 1 large Orange Sweet Potato
• 1 large Purple Sweet Potato
• 1 cup Taro Root
• 1/2 cup Tapioca Pearls
• 1/4 cup Sago Pearls
• 3 Pandan Leaves
• 2 cans Full-Fat Coconut Milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt

Instructions

1. 1In two separate small saucepans, bring 4 cups of water to a rolling boil (approximately 212°F / 100°C) in each. To the first saucepan, add the 1/2 cup tapioca pearls; to the second, add the 1/4 cup sago pearls. Cook both for 10-15 minutes, stirring occasionally, until the pearls are mostly translucent with only a tiny white dot remaining in the center, then drain each set of pearls in a fine-mesh sieve and rinse under cold water before setting aside.
2. 2Peel the 1 large orange sweet potato and the 1 large purple sweet potato, then cut both sweet potatoes and the 1 cup taro root into uniform 1-inch cubes.
3. 3In a large heavy-bottomed pot, combine the cubed 1 large orange sweet potato, 1 large purple sweet potato, 1 cup taro root, 3 pandan leaves, 2 cans full-fat coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt, stirring gently to combine all ingredients.
4. 4Place the large pot over medium-high heat and bring the mixture to a rolling boil (approximately 212°F / 100°C). Immediately reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the sweet potato and taro cubes are fork-tender and can be easily pierced with a fork.
5. 5Gently stir the cooked 1/2 cup tapioca pearls and the cooked 1/4 cup sago pearls into the pot. Continue to simmer uncovered for an additional 5 minutes, allowing the pearls to heat through and the soup to thicken slightly.
6. 6Carefully remove and discard the 3 pandan leaves from the pot. Stir the dessert soup one last time before serving warm.

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