Bubur Cha Cha

This is one of my favorite Straits Chinese dessert originating from Singapore/Malaysia.

Ingredients:

• 1 sweet potato (or 2 small ones) (orange)
• 1 yam (purple)
• 1 Japanese yam (yellow)
• Sago pearls
• 1 can coconut milk (13.5 oz, 400 ml)
• 3/4 cup sugar
• Pandan (Screwpine) Leaves

Steps:

(A)

• Dice yams and sweet potatoes into small cubes
• Place in a heat resistant container, sprinkle 1 tablespoon of sugar
• Steam over a covered wok for about 45 minutes or until they are soft, set aside to cool.

(B)

• In a separate small pot, add 2-3 tablespoons of sago pearls into bowling water. Boil until pearls are translucent. Sieve and set aside.

(C)

• Once you have steps (A) and (B) ready, add 3 cups of water to the can of coconut milk and boil. If you have screwpine leaves, take one and tie them into a knot and add to the mix.
• Once the liquid starts to boil, add sugar to taste. I added around 3/4 cup but you can add more or less as desired.

To serve, combine (A), (B) and (C). Can be served both warm (my preferred way) or cold.

10 servings.