Dairy-Free Bubur Cha Cha

Ingredients

• 1 medium Sweet potatoes
• 1 medium Yam
• 1 medium Taro
• 1/2 cup Sago pearls
• 2 Bananas
• 3 Pandan leaves
• 2 cans Coconut milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 4 cups Water

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

Instructions

1. 1Prepare the root vegetables: Peel the 1 medium sweet potato, the 1 medium yam, and the 1 medium taro. Cut them into bite-sized cubes, about 1.27 cm in size.
2. 2Cook the sago pearls: In a medium saucepan, bring 4 cups of water to a rolling boil over high heat. Add the 1/2 cup of sago pearls and cook for 5 to 10 minutes, or until they are mostly translucent with a small white dot in the center. Drain the sago pearls in a fine-mesh sieve and rinse them under cold water to stop the cooking. Set aside.
3. 3Simmer the root vegetables: In a large, heavy-bottomed pot, combine the cubed sweet potato, yam, and taro with 4 cups of water. Add the 3 pandan leaves. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer for 15 to 20 minutes, or until the root vegetables are fork-tender but not mushy.
4. 4Combine the dessert ingredients: Add the cooked sago pearls, the 2 sliced bananas, the 2 cans of coconut milk, the 1/2 cup of sugar, and the 1/4 tsp of salt to the pot with the root vegetables. Stir everything gently to combine.
5. 5Heat through the bubur cha cha: Increase the heat to medium. Simmer the mixture for another 5 to 10 minutes, stirring occasionally, until the sugar has completely dissolved and the dessert is heated through. Do not let it boil vigorously. The pandan leaves can be removed before serving.
6. 6Serve the bubur cha cha warm or chilled.

Substitutions

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