Filipino Style Bubur Cha-Cha - cooking recipe

Ingredients

300 g sweet potatoes, peeled and diced
300 g taro root, peeled and diced
300 g tapioca, peeled and diced (cassava)
400 ml thin coconut milk
6 jackfruit, cut into strips
3 bananas, sliced
200 ml thick coconut milk
150 g sugar
1/8 teaspoon salt

Preparation

Steam sweet potato and taro.
Boil cassava in a pot with the thin coconut milk.
Cook until cassava is tender and translucent.
Add sweet potato, taro, jackfruit and banana.
Add thick coconut milk and season to taste with sugar and salt.
If you wish to thicken mix a tablespoon of tapioca flour with some water and add to pot.
Stir and bring to boil before turning off heat.
Serve warm.