After a long hot day today, nothing more satisfying than eating this refreshing desserts, an ice cold bowl of Bubur Cha Cha. I've been craving to eat this yummy dessert since last week. This popular and traditional Malaysian dessert is a sweet, coconut milk-based broth with Pandan leaves scent and flavoured with Gula Melaka, a dark palm sugar from Malacca.

Usually Bubur Cha Cha is traditionally served with steamed sweet potatoes and yam pieces that have been cut into diamond shaped chunks. You can also add tapioca pearls, black-eyed peas, coloured jelly cubes or sliced bananas to make it look more variety in colours.

Here’s my simple version of this delicious classic dessert.

INGREDIENTS

200g yam (skinned and cut into-bite-sized pieces).

80g yellow sweet potato
80g purple sweet potato
80g orange sweet potato
(all skinned and cut into-bite-sized pieces).

30g small tapioca pearls (or sago pearls).

50g Gula Melaka (dark palm sugar) grated.

1 litre coconut milk.

50g caster sugar.

3 pieces of pandan leaves.

Pinch of sea salt.

INSTRUCTIONS

1. Steam the yam and sweet potato for about 10 to 12 minutes until it cooked. Then set them aside to cool.

2. Boil tapioca pearls in water for about 8 to 10 minutes, until they change to translucent colour.
   Once it cooked, refresh in ice water and chill in the fridge.

3. In a pot, mix the coconut milk, pandan leaves, grated Gula Melaka, caster sugar and sea salt. Let it gently boil.

4. Next, put the pandan leaves and let it simmer for 5 minutes, then remove the leaves.

5. Let the broth cool down to room temperature then refrigerate it to chill.

When you fell like you want to eat it, just add the steamed sweet potatoes, yam and tapioca pearls into a bowl. Then gently ladel over the cold broth...emm yumm.. eat to your heart content.

There you have it, a delicious, refreshing yummilicious Bubur Cha Cha!

But wait... If you want more variety in your Bubur Cha Cha, put a bite-sized pieces of banana, coated lightly with 2 tsp of lemon juice. This is to prevent them from going brown.