BUBUR CHA CHA (MALAYSIAN COCONUT MILK DESSERT) RECIPE

INGREDIENTS

For the Milk

• 1 large taro root, peeled and diced
• 1 medium white yam, peeled and diced
• 3 c water
• 2 discs palm sugar (roughly 110g)
• 3-4 pandan leaves
• 1 1/2 cans coconut milk

For the Tapioca Jellies

• 50 g tapioca starch
• 1/4 c hot boiled water
• 1 tsp Suncore Foods Emerald Pandan Supercolour (optional)

For the Sago Pearls

• 1/2 c sago pearls
• 1 c water

COOKING INSTRUCTIONS

For the milk

1. Fill a large pot with water and bring to a boil. Add in the diced taro and yam. Boil until taro and yam have softened, about 15-20 minutes. Drain into a colander and set aside.

For the Tapioca Jellies

1. Put the tapioca starch into a medium bowl and add in the hot boiling water. Use a spatula to mix until a dough forms. If you're using food colouring, add it in now. Use your hands to knead the dough and transfer it onto a flat surface. Roll into a long coil and cut into desired shape. Dust with additional tapioca starch if it's too sticky.
2. Fill a small pot with water and bring to a boil. Add in the tapioca jellies and cook for about 10-15 minutes, until they float to the top. Strain out the jellies and set aside in a clean bowl.

For the Sago Pearls

1. Using a small pot, add in the 1 C water and bring to a boil. Pour in the sago pearls, give it a quick stir and turn off the heat. Remove the pot from heat and replace the lid. Give it a stir every so often. The sago pearls will be cooked when they're translucent.

To Finish The Bubur Cha Cha

1. In a large pot, add 3 C of water and the palm sugar. Tie the pandan leaves into a knot and throw them into the pot. Bring to a boil and stir to dissolve the sugar. When the sugar has completely dissolved, bring the heat down to a simmer and stir in the coconut milk. Remove the pandan leaves.
2. Next, gently add the cooked taro, yam, tapioca jellies, and sago pearls into the coconut milk. When the mixture is warmed through, turn off the heat and serve.