Another sweet and beautiful dessert I made last saturday. Because of the colorful strip cha cha and different colors of sweet potatoes being used, this bubur cha cha become more attractive and tasty too.
Ok, once I came back from market, immediately I soaked my pink fish eye sago pearls. Few minutes later, it expand and cracked , whoa, it surprise me....lol...then I look back at Wendy's recipe again....oh my.....'no need to soak the fish eye sago'...arghh!!!......I always reading the wrong information...right now no choice......I hv to cook the sago in a boiling water, then soaked it in cold water....
Then, did you see the fish egg sago in the pic? It still hv the white spot in the middle.....no worries, just leave the whole pot of bubur cha cha for about 15 minutes or so, it will fully translucent.
Here's the recipe that was adapted from Wendy and Gertrude .
2.5 L water
3-4 pcs pandan leaves,knotted
1 cup purple sweet potatoes
2 cups orange sweet potatoes
2 cups taro
1/2 cup fish eye sago pearls
1/2 cup fish egg sago pearls
120 gm sugar
150 gm palm sugar / gula melaka
(D)1/2 cup dried colorful bubur cha cha
400 gm thick coconut milk( undiluted)...I used packet
Cut sweet potatoes and yam into 1cm cube .
Boiled bubur cha cha (D) until soft, took about 5-7 minutes.
Dish up and soak into cold water for later use.
Bring (A) to a boil, add in (B), cook until (B) is soft and tender.
Add in (C) and (D) , let it simmer for about 10 minutes.
Lastly add in (E) , bring it to a boil and off the fire.
Leave the pot uncover for about 15 minutes.
Serve hot or cold.
Ingredients for bubur cha cha......The yam , I used half only...
Cubed sweet potaotes and yam, boiled colorful cha cha,and boiled fish eye pearls....
There you are , a nice hot or cold yummy Bubur Cha Cha.....