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Saturday, 11 July 2015

Asian Dessert Soup: Sweet Potato and Taro in Coconut Milk with Tapioca | 椰汁番薯芋頭西米露 - Josephine's Recipes 154

Learn How to Make the best Asian dessert ever also known as bubur cha cha, 
bo bo cha cha, mo mo cha chaIt can be served hot or cold. the tastes as good as it looks, 
definitely made your day, just heavenlySweet potatoes and taro root peeled and cut into small pieces and Pandan leaves, tie to knot.

8 cups of water
3 small taro roots
2 white sweet potatoes
2 purple sweet potatoes

2 orange sweet potatoes
2 pieces brown candy 
5 tbsp tapioca pearls 
400ml coconut milk

1) In a large saucepan, add in all the sweet potatoes and taro roots with pandan leaves, bring some water to a boil lower to medium heat and cook for 20 minutes. before 5 minutes add brown candy until completely dissolved. 

2) Turn off the heat, add coconut milk and mix well. Lastly, add cooked tapioca pearls. 
Serve them up in individual bowls. 

3) In another saucepan, soak the tapioca in cold water, rinse and drain. Add water to boil on high heat, cook them until transparent. 
Drain the tapioca and rinse with cold running water to prevent sticking.

Recipe Source: JosephineRecipes.Co.Uk

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