I had recently tasted bubur cha cha, a Malaysian dessert consisting of taro, tapioca jelly, sweet potato, sago in pandan flavoured coconut milk.
After trying a friend’s and Auntie K’s bubur cha cha and decided that I like it enough to make it. Did some adaptation by omiting sago and decided to use powdered coconut milk. My grocery shop is done at night so I would not be able to obtain fresh coconut milk.
Ingredients:
Sweet potato (yellow, red and purple), taro, tapioca starch, water, pandan leaves, sugar, coconut milk
Method:
1. Boil taro and sweet potato
2. Put the sweet potato and boiling liquid aside
3. Make tapioca jelly using hot water and tapioca starch. I used butterfly pea flower and pandan natural food colouring. Boil it and soak it in cool water
4. Boil coconut milk powder, sugar to taste, pandan leaf and boiling liquid (from sweet potato and taro).
5. Put the tapioca jelly, boiled sweet potato and boiled taro in a serving dish
6. Pour coconut milk mix into it
I like mine chilled. After cooking it, I will eat a warm bowl, cool the rest down and chill it in the refrigerator to have it the next morning for breakfast.
It taste better with proper coconut milk instead of using powder form.