Coconut Delight Bubur Cha Cha

Ingredients

• 1 cup (200g) sweet potatoes, peeled and cubed 1 cup (200g) sweet potatoes, peeled and cubed
• 1 cup (200g) taro, peeled and cubed 1 cup (200g) taro, peeled and cubed
• 1/2 cup (100g) tapioca pearls (sago) 1/2 cup (100g) tapioca pearls (sago)
• 4 cups (960ml) coconut milk 4 cups (960ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the sweet potatoes and taro cubes and cook until tender, about 10 minutes. Drain and set aside.
2. 2.
   In a separate pot, bring water to a boil and add the tapioca pearls. Cook until translucent, stirring occasionally, for about 15 minutes. Drain and set aside.
3. 3.
   In the same pot, combine the coconut milk, pandan leaves, palm sugar, and salt. Bring to a simmer over medium heat, stirring until the palm sugar is dissolved.
4. 4.
   Add the cooked sweet potatoes, taro, and tapioca pearls to the pot. Simmer for an additional 5 minutes to allow the flavors to meld together.
5. 5.
   Remove the pandan leaves and discard. Serve the Coconut Delight Bubur Cha Cha warm or chilled.

Treat your ingredients with care...

• Tapioca pearls (sago) — Make sure to cook the tapioca pearls until they are translucent and soft. Overcooking can result in a mushy texture.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with coconut cream.
• Feel free to add other ingredients such as yam or jackfruit to personalize the dish.
• Adjust the sweetness by adding more or less palm sugar according to your taste preference.
• To save time, you can use frozen pre-cut sweet potatoes and taro.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the broth.

Serving advice

Serve the Coconut Delight Bubur Cha Cha in individual bowls or dessert glasses. Garnish with a sprinkle of toasted coconut flakes for added texture and presentation.

Presentation advice

To enhance the visual appeal, arrange the colorful sweet potatoes, taro, and tapioca pearls in an aesthetically pleasing manner. Drizzle a little extra coconut milk on top for an elegant touch.