Bubur cha cha/ coconut desserts
Bubur cha cha/ coconut desserts

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, bubur cha cha/ coconut desserts. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Bubur cha cha/ coconut desserts is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine 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 is popular in Malaysia and Singapore for its quirky name and also beautiful colours. This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper. Commonly found sold by street vendors in Penang, bubur cha cha is a big favourite among locals.

To begin with this particular recipe, we have to prepare a few components. You can cook bubur cha cha/ coconut desserts using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bubur cha cha/ coconut desserts:
  1. Take Sweet potato
  2. Take yam
  3. Prepare ripe banana
  4. Prepare Coconut milk or more, depending how much liquid you need,
  5. Make ready Tapioca flour
  6. Take big Rock sugar/ 1/4cup sugar
  7. Get Sago
  8. Get Salt
  9. Make ready Pandan leaf / pandan essence

Add more coconut cream if you like. Take out all the pandan leaves. Enjoy the Bubur Cha Cha warm or cold. Note: I used and diced up a small orange sweet potato in this recipe.

Instructions to make Bubur cha cha/ coconut desserts:
  1. 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.
  2. Cook the tapioca flour ball for 10 min and soak into ice water
  3. Melt rock sugar with water then add coconut milk
  4. Add cut banana. Just warm the coconut milk in low heat,don’t boil it.add pinch of salt
  5. Mix tapioca flour with the sweet potato become dough and cook it for 10 min. Soak with ice water so it wont stick together.
  6. 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.

My mom latest bubur cha cha uses white sugar. I had to make this bubur cha cha six times to get the right consistency, texture and not burn, nor is the sago clumpy. So many coconut milk, sugar, yam and sweet potato wasted. Play the video instructions for making Bubur Cha Cha on YouTube. As a Malaysian citizen must have eaten Bubur Cha Cha.

So that is going to wrap it up with this special food bubur cha cha/ coconut desserts recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!