Bubur Cha Cha
Bubur Cha Cha is a Malaysian dessert. It comprises a variety of colorful sweet potatoes, taro and sago cooked in a coconut milk base with pandan (screwpine) leaves. I have recently been looking at bubur cha cha recipe online and realized that some people add bananas in it! Some also suggested steaming the sweet potatoes while others boil the sweet potatoes in their sweet liquid base. I mixed and matched the recipes and decided to give the dessert a try my way!
Boil 750mL of water. Add 4 knots of pandan leaves and some salt. Then add about 50g of sugar. Add more of less sugar according to the amount of sweetness you like. Next, add taro, sweet potatoes and sago to boil for about 10 minutes. Lastly, add banana and coconut milk and allow it to simmer for another 5 minutes. Add more or less coconut milk according to taste. I added less because I was trying to be healthy by cutting down on the amount of coconut milk actually needed :P
I also realized that the coconut milk liquid turns purplish after boiling it for some time with the sweet potatoes. If you prefer your bubur cha cha to look more whitish, reduce the simmering time (when the sweet potatoes are added). Oh well, regardless how it looks, it would taste yummy! :D |