Friday, July 29, 2011

Bubur Cha Cha

This is one of my favorite Straits Chinese dessert originating from Singapore/Malaysia.

  • 1 sweet potato (or 2 small ones) (orange)
  • 1 yam (purple)
  • 1 Japanese yam (yellow)
  • Sago pearls
  • 1 can coconut milk (13.5 oz, 400 ml)
  • 3/4 cup sugar
  • Pandan (Screwpine) Leaves

  • Dice yams and sweet potatoes into small cubes
  • Place in a heat resistant container, sprinkle 1 tablespoon of sugar
  • Steam over a covered wok for about 45 minutes or until they are soft, set aside to cool.
  • In a separate small pot, add 2-3 tablespoons of sago pearls into bowling water. Boil until pearls are translucent. Sieve and set aside.
  • Once you have steps (A) and (B) ready, add 3 cups of water to the can of coconut milk and boil. If you have screwpine leaves, take one and tie them into a knot and add to the mix.
  • Once the liquid starts to boil, add sugar to taste. I added around 3/4 cup but you can add more or less as desired.

To serve, combine (A), (B) and (C). Can be served both warm (my preferred way) or cold.

10 servings.

No comments:

Post a Comment