Bubur Cha-cha

Put the palm sugar, water and pandan leaf in a saucepan and bring to the boil, stirring until the sugar dissolves. Add the taro and sweet potato and simmer until just soft. Remove the taro and sweet potato with a slotted spoon, leave to cool, then chill in the refrigerator.
To make the coconut soup, add half the coconut water to the palm sugar and pandan syrup and boil until lightly caramelised. Remove from the heat while you pour in the remaining coconut water. Return to the heat and simmer for 1 minute. Turn off the heat and stir in the coconut cream and salt. Leave to cool, then chill.
Meanwhile, to make the coconut crisps, preheat the oven to 150°C. Shave thin slices of coconut with a knife. Place the coconut on an oven tray and bake for around 1 hour, until light golden and dry. Leave to cool.
Boil the sago in plenty of water until soft, then drain and rinse in cold water. Tip into a bowl, fill with cold water and set aside.
To serve, put pieces of taro and sweet potato into bowls. Scatter with sago and spoon over a little coconut soup. Garnish with coconut chips