Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, bubur cha cha/ coconut desserts. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Bubur cha cha/ coconut desserts is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Bubur cha cha/ coconut desserts is something that I’ve loved my entire life.
'Bubur cha-cha' is a coconut milk dessert which commonly contains sweet potatoes and taro. In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This is one of the more popular Nyonya/Peranakan desserts which is colourful yet delicious.
To begin with this recipe, we must first prepare a few ingredients. You can cook bubur cha cha/ coconut desserts using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bubur cha cha/ coconut desserts:
- Make ready 1 pc Sweet potato
- Prepare 1 Pc yam
- Take 1 ripe banana
- Get 500 ml Coconut milk or more, depending how much liquid you need,
- Take 1 cup Tapioca flour
- Make ready 1 big Rock sugar/ 1/4cup sugar
- Make ready 1 cup Sago
- Take Pinch Salt
- Prepare 1 Pandan leaf / pandan essence
This dessert is also well known in Indonesia and Singapore. Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Bubur Cha Cha (or bobo cha cha) is a decadent dessert that is characterised by colourful tapioca jelly floating in a sea of creamy coconut soup. Read on to find out how to make this quick and easy dessert!
Instructions to make Bubur cha cha/ coconut desserts:
- Dice and Steam the sweet potato for 10 min, soak it into ice. Mix tapioca flour with hot water and knead become dough, divide into two, up to you what colour you want to add, and cut into small piece.
- Cook the tapioca flour ball for 10 min and soak into ice water
- Melt rock sugar with water then add coconut milk
- Add cut banana. Just warm the coconut milk in low heat,don’t boil it.add pinch of salt
- Mix tapioca flour with the sweet potato become dough and cook it for 10 min. Soak with ice water so it wont stick together.
- Soak the sago to ice water as well. You can always add more sugar or more coconut milk preference to your taste. You wont go wrong with this.
Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine and Singaporean cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Bo-bo Cha-Cha (Bubur Cha-Cha) is a colorful dessert made of coconut milk, with steamed dainty square-shaped steamed yam, sweet potatoes (in yellow, orange and purple), tapioca flour chunks, sago and black-eyed peas. The Bubur Cha Cha is aptly named because a spoonful of this will make you want to do the Cha-Cha! One of the more well-known Peranakan dessert and commonly found in Hong Kong-style cafes, Bubur Cha Cha is a coconut milk dessert that is infused with pandan leaves, and contains colourful sweet. Many countries in Southeast Asia have a variation of this colourful and textural dessert and this recipe includes sago, sweet potato and taro.
So that’s going to wrap it up with this special food bubur cha cha/ coconut desserts recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
