Bubur Cha Cha a.k.a. Sweet Potato and Taro Cubes in Coconut Sauce
This is one of the street food dishes my stepmom used to make on a regular basis at home because it is so quick and delicious. I like using frozen taro, found in Asian supermarkets, for convenience. They’re already peeled, available year-round and generally work out cheaper than fresh taro root.
Serves: 8
INGREDIENTS:
- 500 g frozen taro, diced
- 500 g sweet potato
- 2 L water
- 500 g sugar
- 1 tsp salt
- 500 ml coconut cream
- 2 pandan leaves – knotted
METHOD:
- Steam taro and sweet potato 15 minutes until just tender.
- In a heavy-based saucepan combine taro and sweet potato with remaining ingredients and simmer for about 30 minutes, uncovered, until sugar is dissolved and taro & sweet potato are soft. Serve hot or cold.
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