Bubur Cha Cha by Jeannie Lee

2 large sweet potatoes (any colour of your choice)
1 packet tapioca flour cubes
2 litres of water
250ml thick coconut milk
80gm sugar
Pandan leaves, tied into knot.

Wash, peel n cut sweet potatoes.
Steamed sweet potatoes until tender or cooked.
Bring 2 litres of water to boil with pandan leaves.
Once boiled, add the tapioca flour cubes n cook till translucent.
Add the coconut milk n sugar and simmer over low heat about 10 to 15mins .
Place some cooked sweet potatoes into a bowl and scoop the boiled coconut soup into it and serve hot or cold as you like.

*you may choose to have one taro n one sweet potato instead. Please steamed them separately.