One of our favourite desserts made with coconut milk, this treat is sweet and comforting. If you are able to, get fresh coconut milk as we’d recommend over the packets ones!

Full recipe at: http://themeatmen.sg/buburchacha/

Sago and coloured tapioca cubes give this dish both texture and a nice colour contrast. For our Bubur Cha Cha recipe (or 摩摩喳喳), we are using 3 types of sweet potatoes and yam too. After steaming the sweet potatoes, add the purple ones only before serving as it tends to dye the coconut milk. A really wholesome and simple recipe to make at home, great either hot or cold!

⬇ Ingredients below ⬇
200g yam (cubed)
100g purple sweet potato (cubed)
100g orange sweet potato (cubed)
100g yellow sweet potato (cubed)
40g tapioca pearls (sago)
100g tapioca flour cubes (for bubur cha cha)
800ml water
500g coconut milk
140g rock sugar
45 pandan leaves (knotted)
Pinch of salt, to taste

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