Bubur Cha Cha

Peel the sweet potato and taro, cut into roughly 2 cm cubes, and steam for 5 minutes until soft but still holding their shape.

Soak the black-eyed peas in hot water for 15 minutes, drain, then simmer in fresh water for about 25 minutes until tender; drain again.

Rinse the sago pearls and boil in boiling water for 7–8 minutes until almost translucent, then drain in a sieve and rinse with cold water to keep the pearls from sticking together.

In a large pot, heat 600 ml water, add the sugar and two pandan leaves tied in a knot; stir until the sugar is fully dissolved.

Pour in the coconut milk, add salt, and warm over low heat for 10 minutes without letting it come to a rolling boil, so the coconut milk doesn't separate.

Add the cooked sweet potato, taro, black-eyed peas and sago, along with the banana sliced into rounds; stir gently and heat for another 4–5 minutes.

Turn off the heat, remove the pandan leaves, and serve the bubur cha-cha warm in individual bowls.