Bubur Cha-Cha

Ingredients (A)
500g (1 lb.) sweet potatoes, peeled and cut into cubes
500g (1 lb.) yam peeled and cut into cubes

Colourful Starch
150g (5 oz.) tapioca flour
1/8 tsp. salt
50mL (2 fluid oz.) boiling water
a little red, yellow and green food colouring

Ingredients (B):
1500mL (6 1/4 cups) coconut thin milk, squeezed from 1 1/2 coconuts
250g (9 oz.) sugar

3 pandan leaves (screwpine), for flavour
1/2 tsp. salt

Method:

Put (A) into a steaming tray and steam with high heat for 20 minutes until soft.

Colourful Starch:
Put tapioca flour and salt into a mixing bowl; pour in boiling water and stir well. Cover and leave aside for 15 minutes. Mix and knead into a non-stick dough. Divide the dough into 3 portions; mix one portion with red colouring; 1 portion with yellow and l portion with green. Roll each portion into a long thin sausage shape and dice into cubes.
Bring 1/2 pot of water to boil; put in tapioca flour cubes and cook until all the cubes float up. Dish up and soak in ice water. Dish up and drain.

Put all ingredients (B) in a pot, bring to a boil; keep stirring until sugar is dissolved. When it comes to a boil, turn off the heat and add (A), colourful starch cubes and mix well.

Serve hot or cold as a dessert


Source : http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/2074/Recipe.cfm