the bubur chacha project

peel the sweet potatoes and yams

dice the potatoes and yams

50 cents worth of shredded coconut

first pressing for the shredded coconut. the santan aka coconut milk, is the thickest at this stage and it will be kept for the use at the later stage of the cooking process

subsequent pressing of the shredded coconut. this diluted coconut milk would be transfered to a pot an brought to a boil

boiling the second pressing coconut milk

it is always handy to have a pandan plant at your home

cutting the pandan leaves

wash the leaves throughly

put the pandan leaves into the boiling coconut milk. the pandan leaves would give off a nice aroma to the taste of the bubur chacha

add in the diced sweet potatoes and yams. bring the whole concoction to a boil

in the meantime, prepare the sago pearls

prepare some ice water

pour hot water into the sago pearls

transfer the hot sago pearls to the chilling ice water. this is to prevent the sago pearls sticking together forming lumps

transfer the sago pearls into the boiling concoction

this is how bubur chacha looks like with the sago pearl

finally, add in the thick coconut milk and to sweeten the whole dessert, add sugar to taste. in my case, i added around 3 table spoon of sugar

a sudden craving for bubur chacha, i decided to cook this famous local delicacy today. went to the market and bought the necessary ingredients for bubur chacha, namely sweet potatoes (yellow & orange color ones), yams and 50 cents of coconut shreds (for its santan aka coconut milk). this is my second attempt at cooking this dish. the first time around, it turned out ok, save for comments that i did not cut the sweet potatoes into smaller chunks. i let the pictures do all the "cooking" then.