LET US CHA-CHA- CHA AGAIN

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Dessert for d day is BUBUR CHA-CHA

Recently, I received questions from our friends out there about this Bubur Cha-Cha. They have no ideas about the main ingredients of this Bubur Cha-Cha, d dried cha-cha..

So, this is actually the dried Cha-Cha

You can buy this dried cha-cha from any supermarket in Malaysia.. Should anyone out there found very difficult to locate this main ingredients but still wants to try d recipe, u guys may email me & will try to buy & post to u guys..

Lets take a look at the recipe again. You may opt to go to my previous entry's HERE & HERE

However, I'll just copy & paste it right here..

Bubur Cha-Cha Recipe
Ingredients :
100g cha-cha dried cake /cha-cha kering
50g Purple Sweet Potato /Keledek ungu ( I couldn't get purple sweet potato, substituted with purple glutinous flour jelly)
50g Orange Sweet Potato / Keledek oren
50g Yellow Sweet Potato / Keledek kuning
80g  Yam
1 tbs   Sago (Tapioca pearls)
Purple glutinous flour jelly
100g   glutinous Flour
yam emulco
pintch of salt
2½ cup Boiling Water
 How to :  - Mix flour + yam emulco + salt to form a soft dough.
               - shape into your desired shape. I made small balls.
               - boil water. Drop in d balls. The balls are cooked, once floated.
               - sieved from heat & remove into bowl with cold water.
Coconut Milk Base
100ml water
500 ml thick coconut milk
1 cup sugar
3 bananas (peeled and diced)
2 pandanus leaves - knotted
Salt to taste
Method:
1. Boil d cha-cha dried cakes, until softened. Sieved from heat & remove into bowl with cold water. Set aside.
2. Boil sago separately, until translucent and cooked. Sieved from heat & remove into bowl with cold water. Set aside
3. Peel and cut all potatoes and yam into cubes or desired shapes. Steam, separately. Once softened, remove into bowl with cold water. Set aside.
4. Bring to boil d 1000ml of water to boil.
5.  Add in thick coconut milk, sugar, salt, pandan leaves and cook over low heat about 10–20 minutes.
6. Drain d yam, sweet potatoes, sago, purple jelly, & d cha-cha cake.7. Pour them into d coconut milk base and mix well. Salt to taste. 

8. Serve hot or cold, as you like.

Bubur cha-cha is my family's favorite. 

I just love the mixture of colors.

Actually, this time around, I wanted to mix in jack-fruits flesh in d recipe.. Unfortunately, i couldn't find it anywhere in d market.

I believe that the jack-fruit flesh will create a very attractive aroma to the Bubur cha-cha..

Bila nak guna, tak ada lah pulak.. Bila tak nak tu, banyak aje terjual di tepi jalan... frust betul..

ENJOY..

Do not forget to try out d recipe..