Winter Vegetables in Coconut Milk (Bubur Cha Cha)
3 medium sweet potatoes (I used red, purple and Japanese)1 medium parsnip1 cup butternut squash1 cup kabocha squash1 large banana1 can (about 400ml) light coconut milk400ml water1/4 cup coconut sugar, or to tastePinch of sea salt
Cut all vegetables and banana into bite-sized cubes of about 1-inch in thickness. Steam all cubed vegetables until they are soft when pierced with a fork, about 8 to 10 minutes. For convenience, cook in the microwave by placing all cubed vegetables in a microwave-safe pot with a little water added and microwaving on high until they are soft when pierced with a fork, about 7 minutes. Combine coconut milk, water, coconut sugar and salt in a pot and bring to a gentle boil. Add the cooked vegetables and boil for about 5 minutes, stirring occasionally. The soup will thicken slightly. Turn off the heat and stir in the banana pieces. Serve warm.