You may coat banana (Pisang Raja) with syrup before adding them into their bubur cha cha, but traditionalists would call this pengat rather than bubur cha cha. Bubur Cha-Cha is also served on the 15th day of Chinese New Year.
Recipe for Bubur Cha-cha
Ingredients for Bubur Cha-Cha:
- 1 medium yam - remove skin and cubed
- 1 large sweet potato - remove skin and cubed
- 1 packet store-bought multi-coloured tapioca flour jelly
- 50 g pearl sago
- 2 litres water
- 250ml thick coconut milk
- Pandan (screwpine leaves) - a few leaves crushed and tie into a knot.
- 100g Sugar.
- Pinch salt
- Steam the yam and sweet potato separately until tender, for about 10 minutes. (Do not overcooked! The first time i tried, both were really soft and mashed)
- In a large pot, bring the water to a boil. Add the tapioca flour jelly and sago and cook until translucent, about 15 minutes. (tapioca flour jelly floats up indicates that its cooked)
- Add the coconut milk, sugar, salt, and pandan leaves and simmer over low heat about 10 to 15 minutes. Don't let the coconut milk curdle. Serve hot or cold, as you like. I prefer it cold!
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