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Thursday 20 September 2012

Bubur Cha Cha

I've some taro left from my yesterday Fragrant Taro rice.   So instead I use the leftover taro  to make Bubur Cha Cha, one of my favourite dessert.  

I guess everyone know how to make this Bubur Cha Cha as it is easy to make. 
And if you are allergic to taro, you can always substitute with tapioca.

Bubur Cha-Cha Recipe

100g    Orange Sweet Potato
100g  Yam (Taro)
10g     Sago (Tapioca pearls)

Tapioca flour jelly
50g   Tapioca Flour
¼ cup Boiling Water (pour bit by bit first)
Red/purple coloring

1 liter water
½ cup Thick coconut milk
60g Sugar or palm sugar
1 Pandan leaves
Salt to taste

1) Peel and cut potatoes and taro into cubes. Steam until cooked.

2) To make tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix
     the flour and water until well incorporated. Add in some colouring and knead till well
     blended. When the dough is cool, roll it out evenly on a well floured surface and cut
     into cube or roll into small balls.

3) Boil the 1 litre water, add in coconut milk, sugar, salt, pandan leaves and cook over
     low heat.

4) Pour in all the ingredients, together with the sago, tapioca jelly into coconut milk base
     and mix well. Serve hot or cold, as you like.

I like my bubur cha cha serve warm.  What about you?