Purple taro cooked with coconut milk and sago - Bubur Cha Cha

Bubur Cha Cha a delicious Asian dessert that can be served warm or cold.  There are so many ingredients that can be added to give color and texture. Sweet potatoes of various colors, black eye peas, and kidney beans are commonly used in this dessert. 

When served cold, agar agar, cendol along with palm seeds can be added. Although my version today is a simple one,yet it is still tasty.

Ingredients:
5 cups taro, diced
1/4 cup sago, soaked in water
1/2 cup coconut milk
1/4 tsp salt
1/2 cup sugar or more to taste

Method:

In a saucepan, add water to cover taro, add the salt and cook on medium heat. Remove from heat when taro is soft but still retains its shape.

In another pan, add 1 cup or more of water and cook the soaked sago until translucent. Add the cooked taro and sugar. Cook for 5to 8  minutes. Add the coconut milk, adjust the sweetness and serve hot or cold. Do not boil the coconut milk.