is always the question when you check out the bubor chacha that has just been served up. Would itI ladle up little bits of sago? Or a chunk of sweet potato, colourfully bright and orange? Or taro, grimly coloured a dismal grey but deceptively tasty and hopefully "sang" 松 or al dente，or would I scoop up o e of those little tapoica jelly squares, they always look super chewy in green or red.