Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, bubur cha cha/ coconut desserts. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Bubur Cha Cha is a creamy, sweet Malaysian dessert originating from the Nyonya (Peranakan Chinese) that consists of yam (or sweet potato), taro, sago pearls, tapioca jelly, and sugar cooked in pandan-infused coconut milk. The dish is pronounced "bo bo cha cha" or "mo mo cha cha". '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.
Bubur cha cha/ coconut desserts is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Bubur cha cha/ coconut desserts is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook bubur cha cha/ coconut desserts using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bubur cha cha/ coconut desserts:
- Prepare 1 pc Sweet potato
- Make ready 1 Pc yam
- Prepare 1 ripe banana
- Make ready 500 ml Coconut milk or more, depending how much liquid you need,
- Prepare 1 cup Tapioca flour
- Get 1 big Rock sugar/ 1/4cup sugar
- Prepare 1 cup Sago
- Get Pinch Salt
- Make ready 1 Pandan leaf / pandan essence
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! 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.
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 is probably one of the more well-known Nyonya desserts, so much so that Each country in Southeast Asia has its own variation of this dessert—a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. 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. Many countries in Southeast Asia have a variation of this colourful and textural dessert and this recipe includes sago, sweet potato and taro. Remove from the heat while you pour in the remaining coconut water. One of our favorite desserts made with coconut milk, this treat is sweet and comforting.
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