Whether you like your bubur cha cha served chilled or hot, pair it with a scoop of vanilla ice cream for the perfect dessert on hot, sunny days.
- 1 yellow sweet potato
- 1 orange sweet potato
- 1 purple sweet potato
- 1 tbsp sago pearls
- 2 pandan leaves
- 200 ml coconut milk (santan)
- 250 ml water
- 50 g granulated sugar (or to taste)
- A pinch of salt
- Vanilla ice cream
Wash, peel and dice sweet potatoes into cubes, and steam them for 20 mins. Then, cool the cooked sweet potatoes.
In a pot, simmer coconut milk and water over low heat.
When mixture starts to boil, add in washed sago pearls, sugar and pandan leaves. Keep stirring.
Simmer over low heat until sago pearls are clear and transparent. Take off the heat and add a pinch of salt.
Serve sweet potatoes with coconut milk mixture and a scoop of ice cream.
Tip: Elevate your experience by using the Vanilla Bean & Chocolate Almonds ice cream by Bulla Murray St Ice Creamery.
Photo: Robin Yong, Art Direction: Ero Wee, Text: Amanda Soh
This recipe was first published in Her World Malaysia September 2018.