Bubur Cha Cha

Whenever I see a nice firm Taro/yam in the Asian market I will definitely grab one. Same goes with the sweet potatoes too. There are times I will leave the sweet potatoes on the counter until it goes bad. This time before it has the chance to do so, I made some Bubur Cha Cha out of it.

Bubur Cha Cha is a popular Malaysian and Singapore dessert. This coconut milk soup base dessert flavor with screwpine/pandan leaves is made out of taro, sweet potatoes and chewy tapioca jelly. This super rich dessert can be eaten warm or cold.

Ingredients:

2 sweet potatoes - peeled and cut into cubes
½ pound of Taro/yam – peeled ad cut into cubes

Soup:

2 cup coconut milk
2 cup water
½ tsp salt
130 gram palm sugar/gula Melaka (more or less depend on your taste)
2 screwpine/pandan leaves

For the Chewy Tapioca Jelly

150 gram tapioca starch
50ml boiling water (more or less)
A few drop of green and red food coloring

1. Steam the sweet potatoes and yam/taro separately until soft. Set it aside.
2. To make the colorful tapioca jelly, put the tapioca flour in the mixing bowl. Pour the in the hot water, stir it quickly with a chopstick or fork. Cover it for 5 minutes and then knead it into smooth dough. Divide into 2 equal portions.
3. Mix a portion with a few drop of red coloring and the other with green. Knead well. Roll out the dough into 1/8” thick. Cut into diamond shape.
4. Bring a pot of water to rip boiling. Drop the tapioca jelly into the boiling water. Once it float remove and dip into cold water. Drain and set it aside.
5. For the soup, combined water, pandan leaves and palm sugar. Bring it up to boil. Stir until sugar dissolved. Add in the salt and coconut milk. Bring it up to boil and turn the heat off.
6. Add in the sweet potato, yam/taro and the chewy tapioca jelly. Mix well and serve warm or cold.

Note : For the chewy tapioca if the dough is too soft add a bit more tapioca starch and if the dough is too hard add a bit more hot water.