Bubur cha-cha

Had some friends over and we ate Yam rice as the entree and bubur cha-cha as the dessert. I didn't really take good pics but anyways, here's a snapshot of the food. bubur cha and yam rice
Persis, thanks for your compliment and here's how I made the bubur cha- cha...
In brief terms: chop 1 sweet potato, 1 yam, 1/2 taro into cubes. Microwave them for 1 min. Add it into boiling water with 1/4 of the coconut milk boiling with the water. When soften, add in brown sugar.
In a separate pot, boil tapioca shred for about 10 mins. Drain water away and add it into the potato mixture.
In more precise terms:::
300 g yam, peeled and diced into 1 cm cubes
300 grams sweet potatoes, peeled and diced into 1 cm cubes
1 1/2 cup coconut milk
1/4 tsp salt
1/2 tsp coconut essence (opt)
2 pandan leaves
4 cups water
1/2 cup sugar ( up to your liking)
-Steam yam and sweet potato for about 15 mins or microwave it until soften
-Mix (1/2) coconut milk, coconut essence, salt and pandan leaves in a pan. Cook until mixture boils.
-Add cooked yam and sweet potato. Cook for about 1 min.
-Add in sugar and the rest of the coconut milk.
-Cook sago ( or ready-made tapioca strips) in 2 cups of boiling water until it becomes transparent. Drain water away
**In Singapore, (with all the help I have in the world) I would make the tapioca pieces from scratch. ::: Stir hot boiling water into tapioca flour. Quickly take it out and place it onto floured board. Cut into strips before placing into boiling water.)**
-It can be served hot or cold.
-If serving cold, chill and serve with some crushed ice.

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