The classic Bubur Cha Cha calls for the lovely trio- yam, orange sweet potato and purple sweet potato dessert- with heaps of sugar and lots of coconut milk.
But our version is much healthier and simpler. Still we were able to enjoy the delicious and nutritious root vegetables.
Ingredients
100 grams Purple Sweet Potato
150 grams Orange Sweet Potato
100grams Yam, Taro
100 grams Sago, Tapioca pearls
Evaporated milk
4-6 Screwpine leaves
Melted Gula Kabung- to taste (can be omitted)
Peel and cut all vegetables into small cubes.
Instead of steaming them separately in the classic manner, I just chucked all of them in enough water to cover the cubes work the screwpine leaves then boil them over medium heat for 5-10 minutes until they just cooked.
In another pot of boiling water, cook tapioca pearls until they are at least half cooked. By that time, the water will be fairly starchy. Strain the pearls then exchange with a fresh pot of boiling water. About half an hour is needed to cook the pearls.
Assemble the dessert.
Enjoy it with an equal amount of evaporated milk with or without Gula Kabung! Gula Kabung is sugar made from palm trees which gives the dessert a distinct fragrance besides sweetness. Sinfully sweet but worth the try!
You can also add some tapioca balls. The recipe and tips to cook tapioca pearls/sago can be also found in my previous post here.
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