Sunday, 3 March 2013

Bubur Cha Cha

This dessert is generally served during festival seasons in Penang, and a must have on Chap Goh Meh (the 15th and the last day of Chinese New Year) This dessert is basicaly made fom a medley of sweet potatoes, black-eye peas, yam or taro, banana and cooked in a sweet coconut milk base. There is many variaton of this dessert. For me the tapioca jelly, chewy & stretchy in its texture is the best part of it all.

  • 100g sweet pototoes in each colours, try to get the orange, purple & yellow.
  • 150g yam or taro
  • 20g sago, soaked for 30 minutes
  • 75g black-eye beans, soaked for 1 hour
Tapioca jelly
  • 100g tapioca flour
  • 1/2 cup boiling water
  • red colouring
Coconut milk base
  • 3 liter water
  • 1 cup thick coconut milk
  • 100g sugar
  • 3 bananas, slice about half inches thick
  • 2 pandan leaves
  • salt to taste

In boiling water, boil black-eye peas until soft.

In another boiling water, boiled sago until translucent and cooked.

Peel and cut all potatoe and yam into cubes or desire shapes. Steam separately until cooked.

To make the tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix the flour and water until well incorporated. When the dough is cool, roll it out evenly on a well floured surface and cut into cubes or desire shapes.

Bring a pot of water and add in 1 tbsp sugar, pour in the banana and boil for 5 minutes. Drain and set aside.

Boil the 3 liter water then add in the thick coconut milk, sugar, salt and pandan leaves and cook over low heat about 10-20 minutes.

Pour in all the ingredients, together with the sago, tapioca jelly into the coconut milk base and mix well.

Serve hot or cold as you like.


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