Bubur cha cha a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. It is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang.
In boiling water, boil black-eye peas until soft. Boil sago separately, until translucent and cooked.
Peel and cut all potatoes and taro into cubes or desired shapes. Steam, separately, until cooked.
To make tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix the flour and water until well incorporated. When the dough is cool, roll it out evenly on a well floured surface and cut into cube or desired shapes.
Bring a pot of water, add in 1 table spoon sugar, pour in banana and boil for 5 minutes. Drain and set aside.
In boiling water (3 liters), add in thick coconut milk, sugar, salt, pandan leaves and cook over low heat about 10–20 minutes.
Pour in all the ingredients, together with the sago, tapioca jelly into coconut milk base and mix well. Serve hot or cold, as you like.