Tiger: Uncle Ambrose said Bubur Cha Cha is simply sweet potato soup richly flavoured with coconut milk and scented with fragrant screwpine (pandan) leaves. He loves eating the sweet potato and yam cubes which have been boiled to yummy softness and the sago pearls add lovely texture. Preparation is very easy and if you have a penchant for South East Asian desserts - bubur cha cha is a must. Meow.
1 medium sized yam, peeled and cubed
2 yellow sweet potatoes, peeled and cubed
1 orange sweet potato, peeled and cubed
1 can of coconut milk (we use fresh coconut milk when available)
8 cups of water
1/2 cup of sago
4 tbsps sugar or to taste
Pinch of salt
2 screwpine leaves (pandan leaves)
Firstly, boil the cubed yam in water with the screwpine leaves until slightly soft. Next, add the sweet potatoes and sago into the pot. Bring to a boil then turn heat to medium and let simmer for about 15 minutes. Test for softness of the potatoes. The sago will turn colour from opaque white to transparent. Add in the sugar and bring to a boil. Add more sugar if required. Finally, add a pinch of salt into the coconut milk then add the coconut milk into the pot. Bring to a boil. Serve hot or cold depending on your preferences.