Bubur Cha Cha
This recipe cooks diced yams and sweet potatoes in sugar syrup. If you use water instead, the tubers wouldn't be sweet, and they'd disintegrate easily. Refrigerate bubur cha cha if not serving within 2 hours. Coconut milk spoils easily at room temperature.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 50 ml boiling water
- 60 g tapioca flour
- 2 drops red food colouring
- 3 drops green food colouring
- boiling water (enough to fill pot about 10 cm deep)
- 1 tsp sugar
- 75 g rock sugar (break into small pieces if big)
- 1 cup boiling water
- 6 young pandan leaves washed and knotted together
- 1 cup yam diced 11/2 cm
- 1/2 cup orange sweet potatoes diced 11/2 cm
- 1/2 cup purple sweet potatoes diced 11/2 cm
- 1 pinch salt
- 200 g undiluted fresh coconut milk
- 3/4 cup boiling water
Instructions
- 1
Drizzle 50 ml boiling water on tapioca flour. Knead to form an elastic dough, dusting with tapioca flour if too sticky. If too dry, wet hands before kneading. Divide dough into 2 equal size pieces. Add red colouring (or palm sugar) to one piece. Knead till colour is even. Roll into a rope 1½ cm thick. Cut crosswise 1½ cm wide. Dust thoroughly with tapioca flour to prevent sticking, and set aside. Add green food colouring (or pandan juice) to remaining dough. Proceed as for red dough to make jelly beads.
- 2
Divide tapioca dough into 2 equal size pieces. Add red colouring to one piece. Knead till colour is even. Roll rod-shaped 1½ cm thick. Cut crosswise 1½ cm long. Dust thoroughly with tapioca flour to prevent sticking, and set aside.
- 3
Add green food colouring to remaining piece of dough. Proceed as for red dough to make green jelly beads.
- 4
Cook tapioca jelly in boiling water till floating, stirring to prevent sticking. Remove with slotted spoon to a bowl. Sprinkle with sugar (to prevent sticking). Mix thoroughly. Set aside. Discard water.
- 5
Place rock sugar, boiling water and pandan leaves in a small pot.
- 6
Add yams and bring to a boil. Cover and simmer gently over low heat till just soft, about 7 minutes. Don't use high heat or yams will disintegrate. Discard pandan leaves. Remove yams with slotted spoon to a bowl.
- 7
Place sweet potatoes in the pot. Bring to a boil, cover and simmer gently till just soft, about 5 minutes.
- 8
Add salt, coconut milk, and boiling water. Stir to mix thoroughly. Taste and adjust sweetness if necessary. Add a little water if liquid is too rich.
- 9
Turn off heat as mixture comes to a gentle simmer. Add tapioca jelly and yam. Stir through.
- 10
Serve bubur cha cha hot or chilled.