Wednesday, May 30, 2012

Singapore - Bubur Cha-Cha

Bubur Cha-Cha


-       300g yam, diced
-       300g sweet potato, diced
-       80g black-eyed beans, soaked in hot water for 2 hours
-       100g sago pearls
-       100g tapioca starch
-       boiling water
-       3 cups thick coconut milk
-       100g sugar, or to taste
-       3 pandan leaves, knotted


-       Steam yam and sweet potato separately until soft (about 20 minutes) and set aside.
-       Remove the beans from the water it had been soaking in and cook in boiling water until soft. Remove and set aside.
-       Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside.
-       Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy.
-       Mix well.
-       When it can be handled with bare hands, roll into 1cm thickness and cut into strips.
-       Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.
-       Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.
-       Add yam, sweet potato, black-eyed beans, tapioca jelly and sago pearls and mix well.
-       Serve hot or cold.

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