BUBUR CHA CHA, a popular sweet desert
in SE Asia and each country have their own variation mixture. In general, it is
made with coconut milk with a medley colourful of sweet potato (in yellow,
orange or purple), yam and tapioca.
This treat is sweet and
comforting. Simple recipe to make at
home, great either hot or cold!
INGREDIENTS:
600g sweet potatoes [option use, colour
“yellow, orange and purple”]
400g yam
500ml coconut milk
1000ml water
220g caster sugar
1 tsp salt
5 pandan leaves & knotted
Starch:
150g tapioca flour
110ml boiling water
STEPS:
1. Steam yam & sweet potato
on high heat for 20 minutes, set aside to cool
2. Put tapioca flour in a bowl
and immediately pour in boiling water. Stir until combined and then knead into
a dough.
3. On a slightly floured surface,
roll dough into long strips and then cut into small cubes.
4. Put the cubes into a pot of
boiling water and transfer them to another pot of cold water once they floats
up.
5. Boil pandan leafs & sugar
in 1000ml water. Stir until sugar is dissolved and remove the leaf.
6. Stir in coconut milk &
salt and bring to a slight boil.
7. Add in yam, sweet potato &
starch & mix until combined.
8. Ready to serve & eat
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Video link below:
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