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Tuesday, October 14, 2014

Bubur Cha Cha 摩摩喳喳

Just like to record this local dessert Bubur Cha Cha in my blog here. A easy and yummy dessert that my mom used to prepare for us when we were young.

When I was young, I always helped my mom on making this tapioca jelly. Nowadays we can buy ready Bubur cha cha from outside stall, but I still prefer made my own, so nostalgia!
I only changed one step from my mom's recipe, she used to steam the sweet potato and yam first then  only add into syrup water, but I made into simple way, cook the potato and yam together with water..

These tapioca jelly are chewy and smooth ^_^

Bubur Cha Cha 摩摩喳喳 
300g sweet potato (orange), small cubed
200g yam, small cubed
6 pandan leaves, knotted
2lt water
200g sugar

1/2tsp salt 
To make Tapioca jelly
100g tapioca flour
65ml hot boiling water
A drop of red food colouring
1tsp caster sugar, and more tapioca flour for dusting 
1 cup coconut milk 
  1. To make tapioca jelly, mix tapioca flour and sugar in a mixing bowl, drop red food colouring into hot boiling water, slowly add into tapioca flour, using a pair of chopstick or spoon to mix well.
  2. When it turn slightly warm, use hand to combine and knead till smooth.
  3. Dust worktop with tapioca flour, use a rolling pin to roll dough into flatten, cut into small square cubes. Set aside.
  4. Bring water to boil, add in sweet potato cubes and pandan leaves, boil about 5mins, then add in yam cubes, continue to boil for another 5-10mins or until tendered.
  5. Add in tapioca jelly, cook until they float on the top.
  6. Add in coconut milk, sugar and salt to taste. Bring to boil for few minutes.
  7. Serve warm or cold.
Recipe by Sonia a.k.a Nasi Lemak Lover

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