My Bubur Cha Cha don't t have to be so colourful with having to buy many types of colours for the yam and sweet potatoes.
If I can only find one colour is enough as long as there is a yam and a sweet potatoes to make the dessert which is one of my favourite.It is still a Bubur Cha Cha anyway!
Some folks preferred to boil Bubur cha Cha in a more simple way by putting everything in to boil without having so much fuss as to steam the yam and sweet potatoes first and having to cook the sago and straining.Once the water is boiling,the sago are then added in followed by the sugar and when the yam and sweet potatoes has softened,santan are added last.Simple!Simple!.We only have to take care not to overcooked the yam and sweet potatoes or they will break and not looking nice.
Ingredients:
1 yam,abt 270 grams,wash and dice into cubes
1 sweet potatoes,abt 260 grams,wash and dice into cubes
40 grams sago
80 grams tapioca flour
50 ml hot water
food colouring
200 grams sugar
200 grams coconut santan/milk
3 pandan leaves
1 litre water
1 litre water
Method:
Make tapioca jelly by mixing the hot boiling water into the tapioca flour and quickly stir to form a dough.Divide the dough into two or three portions and put desired colours into each.Cut into small cubes.
In the pan of boiling water,throw the tapioca cubes in to make the jellies.Boil until cooked through or translucent.Transfer into a bowl of cold water.This is just to prevent sticking together.
Steam the yam and sweet potatoes in a steamer or wok till softened but not too soft so that it will breaks.
Next,cooked the sago:
Boiled water enough to cover the sago.When boiled,throw the sago in to cook until translucent.
Put the cooked sago into the sieve to remove water.then,put into a bowl of cold water.
In a medium pot,add in 1.5 litre of water and add in the sugar to boil.Also add in the coconut santan and knotted pandan leaves for fragrant.
Lastly,add in everything.(throw away the sago and jelly water first before adding it in.)
Serve.
Make tapioca jelly by mixing the hot boiling water into the tapioca flour and quickly stir to form a dough.Divide the dough into two or three portions and put desired colours into each.Cut into small cubes.
In the pan of boiling water,throw the tapioca cubes in to make the jellies.Boil until cooked through or translucent.Transfer into a bowl of cold water.This is just to prevent sticking together.
Steam the yam and sweet potatoes in a steamer or wok till softened but not too soft so that it will breaks.
Next,cooked the sago:
Boiled water enough to cover the sago.When boiled,throw the sago in to cook until translucent.
Put the cooked sago into the sieve to remove water.then,put into a bowl of cold water.
In a medium pot,add in 1.5 litre of water and add in the sugar to boil.Also add in the coconut santan and knotted pandan leaves for fragrant.
Lastly,add in everything.(throw away the sago and jelly water first before adding it in.)
Serve.
