Bubor Cha Cha

Ingredients :
  • 100g (3 1/2 oz) sweet potato (cubed)
  • 100g (3 1/2 oz) yam (cubed)
  • 180 ml (3/4 cup) coconut milk
  • 180 ml (3/4 cup) coconut cream
  • 2 pandan leaves (tied into knots)
  • 50g (1 3/4 oz) sugar
  • 75ml 5 Tbsp water
  • 1/4 tsp salt
  • 100g (3 1/2 oz) fine sago flour
  • 75ml (5 Tbsp) boiling water
  • a few drops of different food coloring

Method :
  1. Steam sweet potato and yam for 5 minutes till cooked.
  2. Boil pandan leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to cool then strain into bowl. Set aside.
  3. Boil pandan juice with 180 ml coconut milk, stirring constantly. Pour in coconut cream and stir in salt. 
  4. Remove from heat and stir occasionally to prevent curding.
  5. Sago dough: Sift sago flour into large bowl. Stir in 75 ml boiling water. Knead over lightly floured table to form smooth, fine dough. Divide into desired number of portions, then evenly blend a different color into each portion (omit food coloring for some if you like).
  6. Roll out each portion of dough then cut into small pieces. Boil in water, stirring constantly till they float to surface. Remove and refresh in cold water for at least 5 minutes.
  7. Drain and transfer to bowl. Sprinkle with 2 tbsp sugar to prevent lumping.
  8. Place 1 tbsp each of sweet potatoes, yam and sago dough in bowls. 
  9. Pour in coconut milk-cream syrup.