Bubur cha cha

Step 1: Steam 9 oz taro, 9 oz orange sweet potato and 7 oz purple sweet potato in separate piles (or on separate plates) over boiling water on a medium-high heat for 12–15 minutes, until a skewer slides in easily but the cubes still hold their corners. Cooking everything together in the pot is the usual mistake: the taro turns to mush and the purple bleeds into everything.

Step 2: Meanwhile bring a small pan of water to a rolling boil and pour in 1 ⅜ oz small sago pearls, stirring so it doesn't clump. Boil for 8–10 minutes, stirring now and then, until the pearls are translucent with just a tiny white dot in the middle. Turn off the heat, cover for 5 minutes, then rinse in a sieve under cold water.

Step 3: Bring 3 cups water to the boil with 3 pandan leaves, 3 ⅛ oz sugar and ½ tsp salt and simmer over a medium heat for 5 minutes, until the sugar dissolves and the water smells of pandan.

Step 4: Turn the heat to low, pour in 1 ¾ cups coconut milk and heat until it steams, without letting it boil, so it stays smooth. Take out the pandan.

Step 5: Add the steamed cubes and sago and warm through for 2 minutes. Serve warm, or chill for a few hours and serve cold.