Sunday, August 12, 2007

Doing the Cha Cha

Not quite. What I did was the Bubur Cha Cha aka "Bobo Chacha" to "Momo Chacha".

I went to the market on Friday evening and was told that the tar
o season is over and so I had to make-do with yam. Wasn't too happy with the taste and texture of yam but it'll have to do.

This dessert is not too good for the waistline and cholesterol levels due to the coconut milk but it sure is satisfying on the tastebuds. Here's the recip
e. Enjoy.

Bubur Cha Cha

800gm sweet potatoes - peeled, cubed and steamed
600gm taro/yam - peeled, cubed and steamed
400ml coconut milk diluted with 2 cups of water
250gm sugar or to taste
3 pcs pandan leaves, knotted

50gm tapioca starch
20ml boiling water (approx)
a drop of red colouring
a drop of green colouring
a drop of yellow colouring

  1. Steam the sweet potatoes and taro separately until soft.
  2. Bring the coconut milk, sugar and pandan leaves to boil.
  3. Add in the sweet potatoes and taro into the coconut milk, bring to boil.
  4. Tapioca Starch Cubes : Put tapioca starch into a bowl, add in the boiling water little by little, mixing after each addition until it forms into a dough. You may or may not use all the boiling water specified in the recipe. Divide into three equal portions and add colouring to each. Roll each tapioca starch dough into a long strip, about 1cm in diameter. Cut the strips into about 1cm long. In a saucepan of boiling water, drop the topioca starch cubes and allow it to boil until the coloured starch appears translucent. Dish out of boiling water.
  5. Add cooked tapioca starch cubes to the bubur cha cha.
  6. Serve either hot or cold.
Note: You can add jackfruit strips to the bubur cha cha as well. Instead of using the coloured starch, you can also substitute it with tapioca balls and big sago balls.

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