Name: Bubor Cha Cha (Sweet Potato and Sago in Coconut Milk)
Yield: Makes 8 Servings
Ingredients: ½ to 1 teaspoon red food colouring; ½ to 1 teaspoon blue food colouring; 600 g or 1¼ pounds sweet potatoes; 6 tablespoons cold water; ½ to 1 teaspoon green food colouring; 3 pandan leaves, tied into a knot; 230 g or 8 ounces tapioca flour, set aside 30 g or 1 ounce for dusting; 6 cups coconut milk, separate the top layer of cream and set aside; 600 g or 1¼ pounds yam; 450 g or 1 pound white sugar

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

My husband and I love to roll up our sleeves and make these bright lengths of dough. Bubor cha cha is a joyful burst of coloured sago ‘jewels’ and can be served either warm or chilled with crushed ice.

Ingredients

600 g or 1¼ pounds sweet potatoes
600 g or 1¼

Dessert
Vegan
Gluten-free

Method

Skin the sweet potatoes and yam. Cut them into cubes of side 1 cm or ½ inch.
Prepare a steamer and steam the cubes for 15 minutes until they are cooked.
Meanwhile, combine the sugar, coconut milk and knotted pandan leaves in a pot and bring to a boil. Stir to dissolve the sugar. Turn off the heat and let cool. Discard the pandan leaves.
Brin

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