Thursday, December 10, 2009

Bubur Cha Cha

  • 300gm yam, diced
  • 150gm orange color sweet potato, diced
  • 150gm purple/yellow color sweet potato, diced
  • 100gm sago pearls
  • 80gm crystal cubes (optional)
  • 500ml water
  • 500ml coconut milk
  • 1/4 tsp salt
  • 100gm sugar
  • 3 pandan leaves, knotted
  1. Steam diced taro and diced colored sweet potato separately until soft (about 15-20 minutes) .
  2. Cook sago pearls in boiling water until they become translucent. Rinse with cold water.
  3. Cook crystal cubes in boiling water according to package. Rinse with cold water.
  4. Put coconut milk, water, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.
  5. Add taro, sweet potato, , crystal cubes, sago pearls and mix well. Serve hot or cold.


Pei-Lin said...

One of my fave Nyonya desserts!!! Yours looks absolutely colorful! Perhaps, it's our way of saying Merry Christmas to the world!?? LOL!!

Cheers from Malaysia,

Peng said...

heee, i luv the colours also! lazy to make the tapioca cubes by scratch, so buy prepacked one :)

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