D SWEETY BUBUR CHA-CHA / SIMANIS BUBUR CHA-CHA

Let us cha-cha-cha.. with this sweetie bubur cha-cha.

What is Bubur cha-cha.. It is not a dance.. It is a Malaysian-Nyonya authentic dessert. A sweet, coconut-based sweetie soup. 

Come & join me to cherish d celebration of colour, flavour and texture of this Bubur Cha-Cha.

This dessert is d mix of tapioca & glutinous flour , sweet potato and yam is served with coconut milk. 

Somewhere last weekend, membeli-belah sweet potato @ groceries shop. Dengan confident nya memilih keledek2 tu... ambil yang oren, yang kuning, malah yang purple (KONON....)..  Balik rumah, baru  perasan, keledek purple tu actually, japanese sweet potato...kulit aje purple.. isinya kuning... Frustrated tu..

Dek kerana nak letak pelbagai kaler untuk memeriahkan bubur cha-cha tu, ogyep pun bancuhlah tepung pulut + kaler purple.. buat macam Puteri Mandi gitu..

Kan meriah tu, warna-warni...

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.

ogyep suka makan sejuk2 from d fridge

Selamat mencuci mulut...