Yesterday,I used the other half of the leftover taro to make Bubur Cha-Cha.Luckily,this taro is quite good,able to soften up and easily break.Most of the time,the taro I bought is so hard and rubbery.I guess it's depend on the season, location or the kind of taro.I saw Dirty Job by Mike in Discovery Channel,how to plant,process and removed the taro in Hawaii.It's quite interesting.

I use steamer to steam the cut cube taro and sweet potato for 20 minutes.I steam pearl tapioca too .Big mistake to steam pearl tapioca!!.All of them stick together.I should just add into coconut milk for it to cook but I'm afraid it's going to overcook and dissapper all together..

I have no idea where to get "attapchee".I keep looking in Chinese grocery store but can't find it yet!.I know Thais or Filipino use 'attap chi 'for their dessert too.Maybe I should look at these grocery store when I 'm in the city next trip.

This is my first time home cooking Bubur Cha-Cha.Most of the time ,I just buy a pint when I'm in Malaysia restaurant in the city.Actually,it's quite easy to cook.I open a can of coconut milk and add 4 pieces of palm sugar to cook together.I know I'm missing something here....Screwpine leave!!.I'm very sure ,I bought a pack in frozen form but I can't find it in both freezer.Well,just forget it.I'm looking until my head spinning.Then add all the steamed taro,sweet potatoes and pearl tapioca in the boiling coconut milk in the pot for 5 minutes.oh!! I almost forget kidney beans.I open a can of kidney bean and removed the liquid.I rinsed the kidney beans with cold water before add into the pot with other ingredients.Done!!.A bowl of hot Bubur Cha-Cha for lunch...The left over, I keep it chill and make cold Bubur Cha-Cha.I invite Elliot to have a bowl,but he said "no thank you and you enjoy yourself".As always,I'm the only one have to finish the whole pot.Mishu just eat few spoons and done.She refused to try again.

Well,I eat the chill Bubur Cha-Cha today,mix with some whole milk .Most of the liquid seem dissapper and whatever left is thicking, hence it taste much better than yesterday.