Saturday, 18 February 2012

Bubur cha cha

Bubur cha cha

Was "talking" to my internet friends about bubur cha cha and that made me crave for it and when I wanted to do it, had no yam, so had to wait a couple of weeks before I managed to get to the chinese supermarket to get my yam. And when I got it, here is the finished product!


200g yam (taro)- diamond shaped dices
100g orange color sweet potato - diamond shaped dices

For the coloured starch:
100g tapioca starch
Very hot boiling water
Red food colouring
Green food colouring

1 can - 400 ml coconut milk/cream
1/4 tsp salt
100g sugar, or to taste
3 pandan leaves, knotted


1.Steam diced yam (taro) and diced sweet potato separately until soft (about 10 - 15 minutes) .

2. Using a spatula, add very hot boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Separate into 2 bowls abd add a drop of red and green in each bowl. Mix well. When it can be handled with bare hands, roll into 1cm thickness and cut into diamond cubes. Cook in boiling water until they become translucent and float to the top. This will take about 10 mins. Remove and leave in iced water until needed.

3. Put coconut milk/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.

4. Add the yam and sweet potato and tapioca cubes.

5. Serve hot or cold.

1 comment:

Uncle Lee said...

Hi Tina, wow! I love this. Have not had it a long time.
Looks a may I have another two bowls kind, ha ha.
And yours looks a typical Nyonya style too.
Miss hearing from you. How you doin'?
Best regards.