To begin, prepare the taro and sweet potato. Steam the diced taro and sweet potato separately for 10–15 minutes, or until tender but not mushy. Steaming helps retain their distinct texture and colour. Set them aside to cool.

Meanwhile, cook the tapioca pearls. In a medium pot, boil 1 litre of water, then add the tapioca pearls. Stir occasionally to prevent sticking. Cook until the pearls turn translucent (about 10–12 minutes). Drain and rinse under cold water to stop cooking, then set aside in a bowl of room temperature water to prevent clumping.

Prepare the coconut milk base. In a pot, combine 500ml of water and the pandan leaves. Bring to a gentle boil, then reduce heat to low. Add the rock sugar and stir until it dissolves completely. Remove the pandan leaves once the sugar is dissolved to prevent overpowering the flavour.

Gradually pour in the thick coconut milk, stirring constantly to avoid curdling. Cook over low heat for 3–4 minutes, ensuring the mixture does not boil. Add a pinch of salt to enhance the overall flavour of the dish.

Gently add the steamed taro and sweet potato cubes into the coconut milk mixture. Stir carefully to avoid breaking the cubes. Allow them to simmer for 3–5 minutes to absorb the sweetness of the coconut milk.

Drain the tapioca pearls and add them to the pot. If you're including bananas, add the slices now. Cook for another 2–3 minutes, ensuring all components are evenly heated and coated in the creamy coconut base.

Taste and adjust sweetness or salt as needed. If the mixture feels too thick, add a splash of water or coconut milk for your desired consistency. Stir well and turn off the heat.

Serve Bubur Cha Cha warm or chilled. For a traditional touch, garnish with a drizzle of coconut cream or fresh pandan leaves. Pair the dessert with hot tea for a balanced experience. To enjoy it cold, refrigerate for 1–2 hours and serve with crushed ice for a refreshing twist.