Bubur Cha Cha

Ingredients:
300g yam, diced

300g sweet potatoes, diced

75g black-eyed beans, soaked for 3 hours

75g pearl sago

450g grated coconut

5 cups Water

1/2 teaspoon salt

2 tablespoons tapioca flour

Syrup -

125g sugar

4 pandan leaves, shredded and knotted

1 cup water

Instruction:
Steam the sweet potatoes and yam separately for about 15 minutes or until soft. Set aside.
Boil soaked black-eyed beans until soft. Drain and set aside. Put the sago in a sieve. Then place sieve in a large bowl. Rinse sago under running tap water before cooking the sago in a pot of hot water until transparent.

Remove and rinse under cold water and drain. Coat with the tapioca flour. Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the coconut milk and keep refrigerated.
Add 5 cups of water to the coconut residue and squeeze to obtain thin coconut milk.
Boil sugar, water and pandan leaves until sugar dissolves.

Add thin coconut milk and continue to boil for 5 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold.