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You need Sweet potato.
You need yam.
You need to prepare ripe banana.
Prepare Coconut milk or more, depending how much liquid you need,.
You need Tapioca flour.
Provide big Rock sugar/ 1/4cup sugar.
Prepare Sago.
Prepare Salt.
Provide Pandan leaf / pandan essence.

Short Tips:

- If you are cooking for a person important, such as a brand-new manager or for a supper celebration, do not use a new dish as well as a new active ingredient. Make certain you exercise the recipe first for your very own family. Experiment with it to ensure it is exactly how you desire it.

Dice and Steam the sweet potato for 10 min, soak it into ice. Mix tapioca flour with hot water and knead become dough, divide into two, up to you what colour you want to add, and cut into small piece..
Cook the tapioca flour ball for 10 min and soak into ice water.
Melt rock sugar with water then add coconut milk.
Add cut banana. Just warm the coconut milk in low heat,don’t boil it.add pinch of salt.
Mix tapioca flour with the sweet potato become dough and cook it for 10 min. Soak with ice water so it wont stick together..
Soak the sago to ice water as well. You can always add more sugar or more coconut milk preference to your taste. You wont go wrong with this..

This dessert is also well known in Indonesia and Singapore. Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine and Singaporean cuisine prepared using pearled sago. One of our favorite 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!

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