Bubur Cha Cha
Bubur cha-cha is a dessert with coconut milk, sweet potatoes and taro. It is one of the more popular Nyonya desserts due to its colours and rich, delicious taste.
- 80g Tapioca flour
- 1300ml Water
- Food colouring
- 140g Taro
- 140g Sweet potatoes
- 40g Sago
- 160g CSR Better Brown Sugar
- 250g Coconut milk
- ¼ tsp Salt
- 3 Pandan leaves
- 1 Banana
- To prepare the tapioca jelly from scratch, create a dough by adding boiling hot water to the tapioca flour.
- Divide the dough into two portions and add red and green food colouring respectively. Flatten the dough and cut them into smaller pieces.
- Boil the pieces of dough until they turn translucent. Once cooked, put them into a bowl of cold water to prevent them from sticking together.
- Steam the diced taro, purple sweet potatoes and yellow sweet potatoes for 20 minutes.
- Cook sago until translucent. Sieve the cooked sago to remove excess water. Add cold water to the cooked sago to prevent them from sticking together.
- In a pot, add sugar to water and cook over medium heat with knotted pandan leaves. Adjust the sweetness according to taste.
- Add coconut milk and salt. Let it simmer and add steamed taro, steamed sweet potatoes, sago, tapioca jellies and lastly, bite-sized pieces of bananas. Allow the bubur cha cha to simmer for 10 minutes or until the desired texture is reached.
- Ready to serve!