Saturday, 5 September 2015

Bubur Cha Cha

Bubur Cha Cha is a colourful dessert popular in Singapore. My Peranakan mom used to cook this dessert for us when we were young. Sweet potatoes and yam are the main ingredients serve in sweet coconut milk. The cutting of the sweet potatoes and Yam must be diamond shapes. The colourful bits are made from tapioca flour. Nobody can resist a yummy lemak, coconuty dessert.

Bubur Cha Cha


500gms sweet potatoes
300gms yam(Thai)
150 gms sugar
1/8 tsp salt
2 pandan leaves
500 ml thick coconut milk
2 cups water

Method: Peel and cut sweet potatoes and yam into diamond shape and steam.
               Steam over medium fire for 15 - 20 mins.
              Set aside to cool.
              Bring water to a boil together with pandan leaves
              Add in the thick coconut milk and sugar and salt. Switch off the fire when the coconut bubbles at the sides of the pot.
               Add  the steam  sweet potatoes and yam into the coconut milk or serve individually as desired.

Tapioca bits

Ingredients:  150 gms tapioca flour
                        100 ml boiling water

 Method: Pour  boiling water bit by bit into tapioca flour and use a wooden spoon to mix ( not too much water, mixture should be like breadcrumbs)
              Use your fingers and hand to knead into a dough.
              Add desired colouring to the dough. Roll dough into a strip and use a scissors to cut into triangle bits. Boil water in a pot and boil the tapioca bits. Remove when they floats to the top. Soak in a bowl of cold water to prevent from sticking together.

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