Recipes - Malaysian & Singaporean

Bubur Cha Cha
Bubur ChaCha


Bubur Cha Cha is a popular Malaysian dessert that is aromatic and flavourful. It can be served warm or cold. It tastes so good as it is made with fragrant sweet coconut milk, sweet potatoes and tapioca cubes. This dessert has increased in popularity around the world and many new variations have been created. Some have added in tropical fruits like banana, jackfruit (nangka) and even durian.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

200gm yam (taro) (peeled and diced)
150gm golden sweet potato
150gm purple sweet potato
120gm rock sugar and fine sugar
1½ cup coconut cream, or to taste
3 pandan leaves

Tapioca flour cubes

150g tapioca flour (sieved)
70-80ml hot boiling water
few drops of red, yellow and green food colouring
pinch of salt
1 pot of water (to precook the cubes)




Steps:

1. Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
2. Use a large deep pot. Add 1 litre of boiling water with the rock and fine sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 min.
3. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves.
4. Add the sweet potatoes. The rock and fine sugar should dissolved completely.
5. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

To make tapioca flour cubes

1. Sift tapioca flour if lumpy flour is found in it. Then, place tapioca flour and salt into a large mixing bowl. Slowly stir-in hot boiling water and combine well until mixture turns dough-like texture. When mixture is cooled, form it into dough on a well-floured table top.
2. Dust some flour on your palm and divide dough into 4 parts. Mix each portion with 3 different colouring prepared and leave one portion as ‘white‘ original colour (no colouring added).
3. Knead to combine well and until it becomes a non-stick dough. Then, roll and shape each portion out into long and squarish thin stripes. Thereafter, dice into small cubes.
4. Bring a pot of water to a boil over high heat. When boiled, reduce heat, and put in tapioca flour cubes to cook for about 30 min, or until all the cubes float up. Texture of cooked tapioca flour cubes should be chewy, bright in colour with a little translucent appearance.
5. Dish up and plunge cubes into a bowl of iced water for few seconds. Drain and remove cubes from iced water. Reserve for later.


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Bubur Cha Cha

Bubur Cha Cha

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Bubur Cha Cha is a popular Malaysian dessert that is aromatic and flavourful. It can be served warm or cold. It tastes so good as it is made with fragrant sweet coconut milk, sweet potatoes and tapioca cubes. This dessert has increased in popularity around the world and many new variations have been created. Some have added in tropical fruits like banana, jackfruit (nangka) and even durian.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

200gm yam (taro) (peeled and diced)
150gm golden sweet potato
150gm purple sweet potato
120gm rock sugar and fine sugar
1½ cup coconut cream, or to taste
3 pandan leaves

Tapioca flour cubes

150g tapioca flour (sieved)
70-80ml hot boiling water
few drops of red, yellow and green food colouring
pinch of salt
1 pot of water (to precook the cubes)

Instructions

1. Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
2. Use a large deep pot. Add 1 litre of boiling water with the rock and fine sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 min.
3. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves.
4. Add the sweet potatoes. The rock and fine sugar should dissolved completely.
5. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

To make tapioca flour cubes

1. Sift tapioca flour if lumpy flour is found in it. Then, place tapioca flour and salt into a large mixing bowl. Slowly stir-in hot boiling water and combine well until mixture turns dough-like texture. When mixture is cooled, form it into dough on a well-floured table top.
2. Dust some flour on your palm and divide dough into 4 parts. Mix each portion with 3 different colouring prepared and leave one portion as ‘white‘ original colour (no colouring added).
3. Knead to combine well and until it becomes a non-stick dough. Then, roll and shape each portion out into long and squarish thin stripes. Thereafter, dice into small cubes.
4. Bring a pot of water to a boil over high heat. When boiled, reduce heat, and put in tapioca flour cubes to cook for about 30 min, or until all the cubes float up. Texture of cooked tapioca flour cubes should be chewy, bright in colour with a little translucent appearance.
5. Dish up and plunge cubes into a bowl of iced water for few seconds. Drain and remove cubes from iced water. Reserve for later.

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