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Bubur Cha Cha
A vibrant and textural Peranakan dessert made with colorful sweet potatoes, taro, sago pearls, and tapioca jellies in a rich, pandan-infused coconut milk broth.
🧂 Ingredienser
- 200 g Yam (Taro)(peeled and diced into 1.5 cm cubes)
- 100 g Orange sweet potato(peeled and diced into 1.5 cm cubes)
- 100 g Purple sweet potato(peeled and diced into 1.5 cm cubes)
- 60 g Tapioca flour(for tapioca jellies)
- 2 drops Red food colouring(or 10g dark brown palm sugar, finely minced)
- 3 drops Green food colouring(or juice of 25g young pandan leaves)
- 1 tsp Sugar(for tapioca jellies)
- 75 g Rock sugar(or to taste)
- 750 ml Water(divided)
- 6 pieces Pandan leaves(lower half only, tied in a knot)
- 200 ml Coconut milk (full fat)
- 0.25 tsp Salt
- 40 g Sago pearls(large coloured sago)
👨🍳 Fremgangsmåte
- 1
Prepare the tapioca jellies: Mix tapioca flour with very hot water to form an elastic dough. Divide into two portions. Color one portion red and the other green. Roll each into a 1.5 cm thick rope, cut into 1.5 cm pieces, and dust generously with tapioca flour to prevent sticking.
- 2
Boil the tapioca jellies in plenty of boiling water until they float. Drain, rinse with cold water, and set aside.
- 3
In a pot, combine rock sugar, 500ml water, and pandan leaves. Bring to a boil, stirring until sugar dissolves. Add the diced yam and simmer gently over low heat for about 7 minutes until just soft. Remove yam with a slotted spoon and set aside.
- 4
Add the diced sweet potatoes (orange and purple) to the pot. Bring to a boil, cover, and simmer gently until just soft, about 5 minutes. Remove sweet potatoes and set aside with the yam.
- 5
To the remaining syrup in the pot, add the remaining 250ml water, coconut milk, and salt. Stir to mix. Bring to a gentle simmer, then turn off the heat.
- 6
Boil the sago pearls in plenty of water until translucent. Drain and rinse in cold water. Set aside.
- 7
To serve, place portions of cooked yam and sweet potatoes into bowls. Scatter with tapioca jellies and sago pearls. Spoon over the warm coconut milk broth. Serve hot or chilled.
💡 Profesjonelle tips
- ✓Cook yams and sweet potatoes separately to prevent them from disintegrating.
- ✓Use low heat when simmering the tubers to maintain their shape.
- ✓Freshly squeezed coconut milk provides the best flavor.
- ✓Rock sugar offers a cleaner taste than regular white sugar.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add banana slices for extra flavor.
- Use store-bought tapioca jellies to save time.