Bubur ChaCha by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1258368327550798/

Bubur cha cha recipe -

Ingredients:
Half a purple sweet Potato
Half a orange sweet Potato
Half a yam
Sago

Tapioca flour jelly -
80g tapioca flour jelly
50g boiling water
I done 3 portion with 3 colouring red/green/yellow

Coconut milk base -
800ml water
1 packet Kara coconut milk
Rock sugar to taste
2 Pandan leaves
Salt to taste

Method:
1. Cut the sweet potato/yam into cube size and put to steam till soft ( use a fork to poke)

2. Boil the sago till transparent, sieve out and put into cold water

3. Pour boiling water to the tapioca flour, drop colouring and start stirring/mixing ... find it a bit hard to handle... don't put too much flour cos it will taste too hard. Roll and put into boil water to boil till it float up... sieve and put into ice water to prevent sticking together!
(U can try to search in YouTube on how they do it to have a better pic ya!)

4. Boil water & panda no leaves and rock sugar. Add in the coconut milk and pinch of salt to taste. Add in the steam sweet potato/yam, sieve out the sago/tapioca jelly from cold water and add to the coconut milk base. Off fire and serve.