How to make it

  • Soak sago in warm water separately, drain.
  • Peel and cut all potatoes and taro into chunks of desired shapes. Steam, separately, until cooked.
  • Bring a pot of water, add enough sugar to just sweeten the soup and bring water to boil to dissolve the sugar. Add in pandan leaves and stir occasionally.
  • Reduce heat to medium heat and add in sago, coconut milk (evaporated milk), simmer about 10 minutes and keep stirring.
  • Pour in all the ingredients stir evenly and simmer for another 5 minutes. The sago may still have some white uncooked starch in their center but the longer they are soaked in cooked bubur, the more translucent they will turn albeit slowly.
  • Removed pandan leaves and serve either hot or cold.

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    " It was excellent "
    makan ate it and said...
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