Friday, 21 March 2014

Bubur Cha Cha 摩摩喳喳

Bubur Cha Cha is a sweet soup of traditional Malaysian dessert with
wonderful combination of sweet potatoes and taro mixed with coconut milk and sago pearls.

This is one of my favourite sweet soup 香芋番薯西米露
(tong shui) and It can be served hot or cold.

Ingredients
3-4 cups Water
2 small Sweet potatoes
1 large Taro

1 Palm sugar or ½ cup of brown sugar
1 cup Coconut milk or evaporated milk
3 tbsp Sago / White tapioca pearls

3 stalks Pandan Leaves

Method:

Peel and cut sweet potatoes and taro into chunks of desired shapes.

In a large pot,
Add in sweet potatoes, taro and pandan leaves.
Filled with water then start boiling.

Turn heat to medium, continue boiling for about 20 minutes.

Exact cooking time: 
As it depends on how thick you have cut the potatoes and taro.

Put Sago in a strainer and wash under running water.

Finally, Add sago,
palm sugar, and 1 cup of coconut milk
for simmer about 10 minutes.

Turn off the heat,
Removed pandan leaves and serve either hot or cold.

*** You can also add extra 2 tbsp sweetened condensed milk,
depending on how much of a sweet tooth you've got ***

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