Babur Cha Cha

Ah mm's bubur cha cha recipe

Ingredients:
1) 2 cups tapioca starch/flour
2) 1 drop of red food colouring (depending on your colour preference)
3) White sugar to your tasting
4) Yam (or taro), diced
5) Sweet potatoes, diced
6) 2 cups of fresh grated coconut
7) Pandan leaves

Tips: Choose the young coconut of lighter brown colour (left) for grated coconut. Young coconut has thicker flesh. Mature coconut of darker brown colour (right) is suitable for curry.

Steps:
1) Cut the yam and sweet potatoes into dice. Soak sweet potatoes in water to prevent oxidation/turned black.

2) Add 1 cup of water to 2 cups of freshly grated young coconut and squeeze the milk out.

3) Go through a sieve into a clean bowl.

4) Repeat steps (2) and (3) twice and sieve directly to a pot. The milk gets less thicker each time.
5) Add in yam, sweet potatoes and pandan leaves. Cover and let it cook until soft enough but not disintegrated.

6) Add in sugar to your tasting.

7) Tapioca jelly: Drizzle 1/4 to 1/2 cup of boiling water on tapioca flour.

8) Knead to form an elastic dough, dust with tapioca flour if too sticky. If too dry, wet hands before kneading. Divide dough into 2 equal size pieces.

9) Add colouring to one piece and knead until colour is even.

10) Roll into a rope and cut to your preferred size. Dust thoroughly with tapioca flour to prevent sticking, and set aside. Add another colouring to the other dough or leave it white.

11) Cook in another pot of boiling water till floating. Stir to prevent sticking. Remove them to the pot of yam and sweet potatoes. Taste and adjust sweetness if necessary. Turn off heat as mixture comes to a gentle simmer. Serve hot or chilled.

Enjoy!