Bubur Cha Cha

Instructions

1. Prepare the root vegetables
   Steam the orange sweet potato, purple sweet potato, and taro root separately for about 8-10 minutes until tender but not mushy. Each type should be steamed separately as they have different cooking times. Once cooked, set aside.
2. Cook the tapioca pearls
   Drain the soaked tapioca pearls and add them to a pot of boiling water. Cook for about 10-12 minutes until they turn translucent. Drain and rinse under cold water to prevent sticking. If using sago pearls, cook them separately following the same method.
3. Prepare the coconut base
   In a large pot, combine coconut milk, water, palm sugar, salt, and pandan leaves. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Do not let it boil vigorously as the coconut milk may curdle.
4. Combine the ingredients
   Once the coconut base is simmering and sugar has dissolved, add the steamed sweet potatoes, taro, cooked black-eyed peas, tapioca pearls, and sago pearls (if using). Stir gently to combine.
5. Simmer the dessert
   Allow the mixture to simmer for 5-7 minutes to let the flavors meld together. Stir occasionally to prevent the coconut milk from sticking to the bottom of the pot. The dessert should have a soup-like consistency.
6. Serve the dessert
   Remove the pandan leaves and serve the Bubur Cha Cha either warm or chilled, according to preference. For chilled servings, allow it to cool completely before refrigerating for at least 2 hours.