Bubur Cha Cha
Minggu, 02 Januari 2011
Edit
Bubur cha cha is a real colourful dessert establish inward Singapore as well as Malaysia. You larn white kokosnoot milk, orangish as well as majestic sweetness potatoes, greenish as well as carmine tapioca jelly as well as grayness yam all inward 1 bowl. It may live served hot or cold, as well as is delicious either way.
Tips for making bubur cha cha:
🍠 Choose yams that are lite for their size as well as pick out lots of carmine veins. Trim close 1 cm thick when peeling, as well as 2-3 cm unopen to the caput as well as bottom. These parts are normally non powdery.
🍠 Cook yams as well as sweetness potatoes inward a sparse saccharide syrup. Syrup makes yams as well as sweetness potatoes slightly sweetness as well as chewy. If cooked inward water, yams as well as sweetness potatoes would live bland, as well as would overcook easily as well as disintegrate.
🍠 Cook yams as well as sweetness potatoes separately. If cooked together, sweetness potatoes would live overcooked when yams are simply right.
🍠 Diced yams as well as sweetness potatoes overcook easily. Use depression rut to preclude disintegration.
🍠 Use freshly squeezed kokosnoot milk if possible. It's far superior to packaged milk.
🍠 Dilute the kokosnoot milk to taste. You may similar it thinner subsequently a rich meal. Or thicker subsequently a lite meal.
🍠 Use stone saccharide if possible. It has a "cleaner" sense of savor than regular white sugar. A skillful lineament lite dark-brown sugar, similar Billington's, is a skillful selection if stone saccharide is non available.
This recipe cooks diced yams as well as sweetness potatoes inward saccharide syrup. If you lot purpose H2O instead, the tubers wouldn't live sweet, as well as they'd disintegrate easily.
INGREDIENTS
Tapioca jelly
INSTRUCTIONS
INGREDIENTS
Tapioca jelly
- boiling water
- 60 g tapioca flour
- 2 drops carmine nutrient colouring, or ten g nighttime dark-brown palm saccharide finely minced
- 3 drops greenish nutrient colouring, or juice of 25 g immature pandan leaves
- 1 tsp sugar
- 75 g stone sugar, interruption into pocket-sized pieces if big
- boiling water
- 6 pandan leaves, lower one-half solely – wash, cutting each foliage into two pieces
- 1 loving cup yam, diced 1½ cm
- ½ loving cup orangish sweetness potatoes, diced 1½ cm
- ½ loving cup majestic sweetness potatoes, diced 1½ cm
- pinch of salt
- 200 ml undiluted fresh kokosnoot milk
INSTRUCTIONS
- Drizzle l ml boiling H2O on tapioca flour. Knead to shape an elastic dough, dusting amongst tapioca flour if besides sticky. If besides dry, moisture hands earlier kneading. Divide dough into two equal size pieces. Add carmine colouring (or palm sugar) to 1 piece. Knead till color is even. Roll into a rope 1½ cm thick. Cut crosswise 1½ cm wide. Dust thoroughly amongst tapioca flour to preclude sticking, as well as develop aside. Add greenish nutrient colouring (or pandan juice) to remaining dough. Proceed every bit for carmine dough to brand jelly beads.
- Cook tapioca jelly inward boiling H2O till floating, stirring to preclude sticking. Remove amongst slotted spoon to a bowl. Sprinkle amongst 1 tsp saccharide (to preclude sticking). Mix thoroughly. Set aside. Discard water.
- Place stone sugar, 1 loving cup boiling H2O as well as pandan leaves inward a pot. Stir till saccharide melts.
- Add yams as well as convey to a boil. Cover as well as simmer gently over depression rut till simply soft, close seven minutes. Don't purpose high rut or yams volition disintegrate. Discard pandan leaves. Remove yams amongst slotted spoon to a bowl.
- Place sweetness potatoes inward the pot. Bring to a boil, comprehend as well as simmer gently till simply soft, close five minutes.
- Add salt, kokosnoot milk, as well as boiling H2O to dilute kokosnoot milk to taste, close ¾ cup. Stir to mix thoroughly. Taste as well as accommodate sweetness if necessary. Turn off rut every bit mixture comes to a gentle simmer. Add tapioca jelly as well as yams.
- Serve hot or chilled.