This is a simplified recipe for bubor cha cha. Usually, the sweet potato and yam are steamed and then added to the sugar syrup, follow by adding the coconut milk and a pinch of salt. To simplify the process, steaming is omitted, therefore just note that the sweet potato and yam should not be over boiled to avoid it being too mushy. For a lighter version of bubor cha cha, part of the coconut milk can be replaced with some unsweetened soy milk. Add some tapioca starch cubes, if desired.
Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2-3)
° 100g sweet potato, cut into small cubes
° 100g yam, cut into small cubes
° 4 pandan leaves (screwpine), tied into a knot
° 375ml water
° sugar to taste
° 250ml fresh coconut milk (150ml coconut milk and 100ml unsweetened soy milk), chilled
1. Place the sweet potatoes, yam, pandan leaves and water in a pot. Bring to a boil and simmer for 5 minutes.
2. Add in the sugar and bring to a boil. Stir in the coconut milk and off the heat
3. Ladle the dessert into individual serving bowls. Serve hot or cold.