Bubur Cha Cha (Malaysian Sweet Potato Coconut Dessert)
Bubar Cha Cha is one of the most colorful and fragrant Malaysian desserts, immersed in an eclectic variety of sweet potatoes. It can be served both hot or chilled, but I loooove having it as the fall weather starts to kick in!
Ingredients:
2 small regular sweet potatoes (the orange ones)
2 small purple sweet potatoes
Taro root, about the same amount as 2 sweet potatoes
1 can of coconut milk
4 tbsp of sugar of choice
4 tbsp of clear tapioca pearls (sago)
1 pandan leaf
[Shop all the ingredients HERE]
Instructions:
Skin the sweet potatoes and taro then cube them
Transfer the sweet potatoes and taro to a pot, add just enough water to cover them and bring to a boil
Once boiling, bring the heat down to a continual simmer and add in the tapioca pearls and pandan
Once the tapioca pearls start to turn clear, mix in the coconut milk and your sugar of choice
Allow it to chill a bit before serving it with some ube pillows!
