Bubur Cha Cha

My friend's son was celebrating his Big One this Sunday, so I helped prepare one of the Malaysia specialty sweet soup Bubur Cha Cha. In Hong Kong they usually cook it with Taro and sago, but Malaysia version we put sweet potatoes, taro and sago. It's has been a while since I had this yummy soup kinda miss it.

To make the dish looks more colorful, I used Japenese sweet potatoes ( yellow), American sweet potatoes or yam ( orange), taro and sago. There are many way to cook this dish. my family use to steam all the roots until they become tender before they add everything in the sweet soup base. Some people put everything in the pot and cook until the roots get tender. I find that American sweet potatoes we get from regular groceries store tend to get soft and mushy quicker then the sweet potatoes we get from Asian. So to prepare this, I cook the Japaneses sweet potatoes and taro over night with my slow cooker and finish up the reminding ingredients on stove the next morning before the event.

Here are the ingredients I used:

• Japanese sweet potaoes ( yellow)
• American sweet potatoe or yam ( orange)
• Taro
• Sago
• Sugar to taste
• Thick coconut milk
• Water