Singapore - Bubur Cha-Cha

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.