Bubur Cha-Cha

Ingredients

• 300g yam, diced
• 300g sweet potato, diced
• 80g black-eyed beans, soaked in hot water for 2 hours
• 100g sago pearls
• 100g tapioca starch
• boiling water
• 3 cups thick coconut milk
• 100g sugar, or to taste
• 3 pandan leaves, knotted 

Directions

Steam yam and sweet potato separately until soft (about 20 minutes) and set aside. Remove the beans from the water it had been soaking in and cook in boiling water until soft. Remove and set aside.
Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside.
Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.
Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously. Add yam, sweet potato, black-eyed beans, tapioca jelly and sago pearls and mix well. Serve hot or cold.

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