Nyonya Bubur Cha Cha (Malaysian Sweet Potato and Coconut Milk Dessert) 《娘惹摩摩喳喳/Nyonya Gachas cha cha》

Ingredients

• 80g/3oz purple sweet potato
• 80g/3oz orange sweet potato
• 80g/3oz white sweet potato
• 100g/3.5oz yam (taro)
• 3 pandan leaves, fresh or frozen
• 110ml water
• 100g/3.5oz tapioca flour
• 400ml coconut milk in the can
• 375ml/1 ½ cup water
• 60g coconut sugar, to taste

Method

Step 1: Preparing the Sweet Potatoes and Yam

1. Peel purple, orange and white sweet potatoes then cut into 1cm/ ½ inch cubes.
2. Similarly, peel and cut yam into 1cm/ ½ inch cubes.
3. Place all the chopped roots into a steamer and steam for 10 minutes.

Step 2: Making the Pandan Juice and Tapioca Jelly

1. Hold a pandan leaf above your blender.  Cut the pandan leaf with a pair of kitchen scissors and let cut leaves drop into the blender.   Add 110ml water into the blender and blend until it turns into pandan juice. Strain blended pandan leaf juice into a small saucepan and bring it to a boil.  *Note: Pandan juice is used to flavour and colour the tapioca jelly.  The juice has to be boiling hot or else the flour would not form a dough.
2. To make tapioca flour jelly, place the flour in a mixing bowl.  Mix the hot pandan juice into tapioca flour and knead into dough.  Roll out the dough in batches and cut into 2.5cm/1 inch cubes.
3. In a small pot, bring about 250ml/1 cup water to a boil then add the tapioca cubes.  Boil the cubes until they turn into jelly. *Note: When the tapioca cubes float in the boiling water, it indicates that they are cooked and turned into jelly.
4. Transfer tapioca jelly into cold water to prevent them from sticking together.  Set aside.

Step 3: Making the Nyonya Bubur Cha Cha

1. Take a medium-size pot; add water, coconut milk, the remaining two pandan leaves and coconut sugar then stir to combine.
2. Over medium-high heat, bring the liquid in the pot to a gender boil for about 10 to 15 minutes.   Remove the pandan leaves then add steamed sweet potatoes and yam followed by tapioca jelly.  Stir and simmer all ingredients for another 5 minutes then ladle out the bubur cha-cha into a bowl. 
3. Nyonya Bubur cha-cha can be served either cold or hot, both ways taste great. Enjoy!