Bubur Cha Cha

Marvellina’s bubur cha cha combines orange, purple and yellow sweet potatoes with taro and small tapioca pearls. The colourful pieces sit in a sweet coconut broth that she describes as lighter than a thick rice porridge.

The peeled sweet potatoes and taro are cut into small cubes and steamed until tender while holding their shape. Tapioca pearls cook separately in boiling water, then rest in the covered pot.

The pearl cooking liquid is drained. A cold-water rinse is followed by a cold soak while the coconut broth is prepared, keeping the pearl preparation separate from the measured broth water.

Water, sugar, salt and knotted pandan leaves heat together until the sugar dissolves. Coconut milk joins them afterwards, and the heat is turned off before the cooked sweet potatoes, taro and pearls are stirred in.

Orange, purple and yellow cubes contrast with the pale coconut broth and chewy pearls. Marvellina serves this finished dessert warm or at room temperature.