Bubur Cha Cha
Bubur Cha Cha is one dessert that I can't say no to.
A sweet and coconutty dessert best served cold...or you could warm, but cold is the way to enjoy.
140g taro (diced)
70g purple sweet potato (diced)
70g yellow sweet potato (diced)
25g boiling water
40g tapioca flour
100g sugar
250g coconut milk
3 pandan leaves (aka screwpine leaves)
Some salt to taste
Red and green food colouring
You may add sago if you wish.
Steam the diced taro, purple sweet potato and yellow sweet potato for 20 minutes.
To prepare the tapioca jelly:
Create a dough by adding water to the tapioca flour. The water has to be boiling hot or else the flour wouldn’t come together as a dough.
Divide the dough into two and add colours (red and green) to each of the dough.
Flatten the doughs and cut them into smaller pieces.
Boil the pieces of dough until they turn translucent.
Once cooked, put them into a boil of cold water to avoid the tapioca jellies from sticking together.
Add sugar to coconut milk, put in the pandan leaves and allow it to simmer in low heat.
Then add the taro, sweet potatoes, sago and tapioca jelly.
Simmer gently for one minute and serve warm.
Enjoy...jue
modified from nyonya cooking.
Create a dough by adding water to the tapioca flour. The water has to be boiling hot or else the flour wouldn’t come together as a dough.
Divide the dough into two and add colours (red and green) to each of the dough.
Flatten the doughs and cut them into smaller pieces.
Boil the pieces of dough until they turn translucent.
Once cooked, put them into a boil of cold water to avoid the tapioca jellies from sticking together.
Add sugar to coconut milk, put in the pandan leaves and allow it to simmer in low heat.
Then add the taro, sweet potatoes, sago and tapioca jelly.
Simmer gently for one minute and serve warm.
Enjoy...jue
modified from nyonya cooking.
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