Ingredients:
Yam-1/2 pc, Orange Sweet Potato-1 to 2 pcs, Purple Sweet Potato-1 to 2 pcs, Yellow Sweet Potato-1 to 2 pcs, Sago Pearl-1/2 bowl, Rock Sugar -1/2 bowl (about 100 gm), Salt-1/2 tsp, Coconut Milk-500 ml, Water-1500 ml, Pandan Leaves-4 pcs
Pandan Balls Ingredients:
Glutinous Rice Flour-100 gm, Pandan Juice-110 ml
Pandan Balls Methods:
1. Add the pandan leaves and water to the i-Processor, and blend at speed 6 until it turns into pandan juice.
2. Gradually add the pandan juice to the glutinous rice flour and knead into a dough. Roll it into long strip and cut into small pieces, then boil in the water until they float. Remove and set aside.
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Tapioca Balls Ingredients:
Tapioca Flour-about 100 gm, Hot Boiled Water-70 ml, Dragon Fruit or Beetroot Juice or Edible Red Food Colouring-a few drops
Tapioca Balls Methods :
1. Use the i-Processor to extract dragon fruit or beetroot juice as natural colouring.
2. Add the hot boiled water to the tapioca flour and knead into a dough. Roll it into long strip, then cut into small pieces. Boil in boiling water until cooked. Remove and set aside.
Bubur Chacha Methods:
1. Peel and cut the yam and sweet potatoes into chunks. Place a steamer on the Induction stove, set the heat to level 7 to bring the water to a boil. Steam the yam and sweet potatoes over medium heat (level 5) for 20 to 30 minutes until cook through (Yam is not fully cooked yet, while sweet potatoes are fully cooked). Set aside.
2. Once the water boils, add the sago pearls. Reduce the heat to medium (level 4) and cook for about 20 minutes until transparent with white spots. Remember to stir clockwise occasionally to prevent sticking. After cooking, turn off the heat, cover and let it rest for 20 minutes until transparent. Filter through cold water and set aside.
3. In a large pot, set the Induction stove heat level to 7. Add the rock sugar and pandan leaves, and bring to a boil.
4. First, add the steamed yam chunks and cook over high heat (level 7) until fully cooked (about 5 minutes).
5. Then, reduce the heat level to 4, add sweet potato chunks, and pour in the fresh coconut milk, pandan and tapioca balls, and sago pearls. Bring to a boil.
6. Just before turning off the heat, add 1/2 teaspoon of salt for seasoning.
材料
芋头-1/2 粒、橙色番薯-1至2条、紫色番薯-1至2条、黄色番薯-1至2条、沙谷米（西米）-1/2 碗、冰糖-半碗 （约100gm）、盐-1/2茶匙、椰奶-500ml、清水-1500ml、斑斓叶-4片
斑斓丸子材料 ：
糯米粉-100gm、斑斓汁-110ml
斑斓丸子做法：
1. 先将斑斓叶和水加入i-Processor智能养生机，档速6搅拌至斑斓汁。
2. 后将斑斓汁逐步加入糯米粉和成团后，揉成长条再切成小块，沸水煮至浮起捞出待用。
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木薯丸子材料 ：
木薯粉-约100gm、沸滚的水-70ml、火龙果或甜菜根汁或食用红颜色素-几滴
木薯丸子做法：
1. 用i-Processor智能养生机打出火龙果汁或甜菜根汁作为天然色素。
2. 热水加入木薯粉和成团后，揉成长条再切成小块，沸水煮开捞出待用。
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摩摩喳喳做法：
1. 芋头和番薯削皮切块，将蒸锅置于Induction，设大火7号将水煮沸，芋头和番薯置入蒸盘，调中火5号蒸约20到30分钟至熟后取出待用（此时芋头还没全熟，番薯已熟透），放置一旁待用。
2. 大火将水煮开后，倒入沙谷米，火力调至4号，煮20分钟左右至透明带白点，间中记得顺时针搅拌避免粘锅。煮好后熄火关盖，用余温焗20分钟至透明，冷水过滤待用。
3. 取大锅，使用Induction，设定大火7号，加入冰糖、斑斓叶至锅中煮沸。
4. 先加入蒸过的芋头块，用大火7号煮至全熟（约5分钟）。
5. 接着，火力调至4号，加入番薯块、倒入新鲜椰奶、斑斓和木薯丸子、沙谷米煮沸。
6. 熄火前加入1/2茶匙盐调味即可。