Bubur Cha Cha

Ask any malaysians/singaporean about Bubur Cha Cha, not only will you get a cheerful response of how delicious this sweet is and you might even see them breaking into a dance - Cha Cha Cha.



Ingredients:

300g taro, diced

150g orange color sweet potato, diced

150 g purple/yellow color sweet potato, diced
80g black-eyed beans, soaked in hot water for 2 hours(optional)
100g sago pearls(optional)

100g tapioca starch

Very hot boiling water

Red food coloring

2 cans 400 /ml coconut milk/cream

1/4 tsp salt

100g sugar, or to taste

3 pandan leaves, knotted

Method:

Steam diced taro and diced colored sweet potato separately until soft (about 20 minutes) .

Cook soaked black eyed pea until soft(if using. i cook in the pressure cooker)

Cook sago pearls (if using. I did not use these, cos the i made the chewing tapioca starch) until they become translucent (about one half hour).

Using a spatula, add very hot boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well with a drop of red food coloring. 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/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.

Add taro, sweet potato, , tapioca jelly and black-eyed beans, sago pearls and mix well.

Serve hot or cold.

Serves