1 Packet of Bobo Cha Cha Premix from Top Gourmet
1 Packet of Colourful Tapioca Flour Cubes (both I bought from Sheng siong)
200ml Coconut Milk
Pinch of Salt
Cane Sugar to Taste
A Bundle of Pandan Leave, tied into knot
1 Litre of Water
Steps:
1. Prepare a pot of water and bring it to boil, add in the colourful tapioca flour cube, simmer over medium heat(stir on and off to prevent them from sticking to each other) till they float to the surface.
2. When they became translucent and cooked, drain well and transfer them into a bowl of cold water. Set aside.
3. Bring 1 litre of water to boil over medium heat, add in pandan leaves and simmer for about 5 - 7 minutes.
4. Meanwhile, rinse the sweet potato and taro cubes before adding it into the pot.
5. Simmer the sweet potato mixture till soften then add in cane sugar to taste.
6. Lastly, stir in coconut milk, salt and cooked tapioca flour cubes, keep stirring to prevent mixture from curdling. Remove from heat after it boils.
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