BUBUR CHA CHA

Bubur Cha Cha [Sweet Potato and Taro Medley in Light Coconut Sauce] - this is the dessert that most Hokkien Chinese in Penang or northern Malaysia will cook on Chap Goh Meh [15th day of Chinese New Year].  Of course, there are many versions of it, cooked according to each individual family's preference.

My mum used to cook this years ago but I didn't want to follow her recipe cos' she dumps everything in one pot and the coconut cream is no longer white in colour.  I prefer the sauce milky white and the other ingredients remain so colourful.

Here, I followed  a recipe from Nyonya Flavours [my selected cookbook for Cookbook Countdown Event - February 2016].  I did some modifications, too according to my own preference.  I omit the black eye beans, sago pearls and bananas.  I didn't follow exactly the measurement of the sweet potatoes and taro cos' it isn't practical for me to get the stated quantity but I make sure that all these ingredients add up to the total weight.

Anyway, I gave my neighbour a bowl of it and she gave this a thumbs up.  My family enjoyed it too.  The sweetness is just nice for me and the coconut sauce is aromatic and tastes good.  Actually, it is my hubby who requested that I cook 'Bubur Cha Cha' for him.  This is a keeper.

Ingredients

[serves 6]

100 gm yellow sweet potato

100 gm orange sweet potato

100 gm purple sweet potato

200 gm yam [taro]

1. Peel and cut sweet potatoes and yam into cubes or other desired shape [mine is like diamond shape].  Steam separately for about 20-25 minutes or until cooked.  Set aside.

100 gm black-eye beans - soaked for 1 hour [I omit]

1. In a pot, boil beans in enough water to cover until soft.  Drain and set aside.

20 gm sago pearls [I omit]

1. In a pot, boil sago pearls in enough water until they are translucent and cooked.  Strain and keep the sago in a bowl of iced water until required.

3 bananas - preferably Pisang Raja - I omit

1. Peel and cut bananas into 1cm thick slices.
   

Tapioca Flour Jelly

100 gm tapioca flour

120 ml boiling water

some pink and green colouring

1. To make the jelly, divide the flour into 2 portions in small mixing bowls.  Add pink colouring into 60 ml hot boiling water and slowly add into flour to bind.  Mix with a wooden spoon to incorporate well.  When dough is cool enough, transfer to a piece of cling wrap.  Lightly roll dough until smooth and use a cutter to cut into small pieces or any desired shape.  Dust with some flour if necessary to prevent sticking.
2. Bring a pot of water to boil, then drop in the cut tapioca dough to cook.  Boil until the dough is translucent and the pieces rise to the surface.  Scoop out and plunge into ice water to stop the cooking.  Keep them in the water until required.
3. Repeat the same for the green colour.
   
   

Coconut Cream Sauce

1 litre coconut milk [from 1/2 grated coconut]*

150 gm sugar to taste

2 pandan leaves - washed and tie into a knot

* Substitute with 300 ml thick coconut milk and 700 ml water

1. Bring water, sugar and pandan leaves to boil until fragrant and sugar dissolves.  Add in coconut milk, bring to a simmering boil.  Off heat, set aside.

To Serve Dessert

1. Put bananas, steamed potatoes, taro, black eye beans, sago pearls and tapioca jelly in a serving bowl.
2. Scoop coconut cream sauce over ingredients.  Serve hot or cold.
   
   

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray