Bubur Chacha Cake

Base
1. Add in mashed digestive biscuits, toasted desiccated coconut, sugar and salt mix it well until well combined.
2. Add in melted unsalted butter and mix well.
3. Pour into the cake tin and flatten it. Then chill for 5 minutes.

Yam & Coconut Mousse
1. Mix water and gelatin powder together and melt it.
2. Whisk the whipped cream until soft peaks.
3. Warm the whipping cream, then pour into the white chocolate and stir until well combined.
4. Add melted gelatin into the mixture (white chocolate & whipping cream), and mix well.
5. Add in whipped cream and mix it well.
6. Divide the mousse into 2, then add in GH Yam Emulco and GH Coconut Emulco.
7. Then, pour the yam mousse and boiled sago into the cake tin, and chill for 5 minutes. Pour the rest of yam mousse, and chill for 10 minutes.
8. Next, pour the coconut mousse and boiled sweet potato, then chill for 5 minutes. Pour the rest of coconut mousse and chill again for another 10 minutes. Remove the mould and you’re ready to serve.