Bubur Cha Cha Recipe | Sweet Potato And Yam Soup Dessert Recipe
Bubur Cha-Cha is a well-loved Nyonya desserts found in Southeast Asia, so much so that they are commonly found in Hong Kong or Cantonese-style cafes all over the world.
A colourful and sweet dessert, bubur chacha is a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro) cooked in a sweet coconut milk base. I have always been a sweet potato lover, however, the chewy and stretchy texture of sago or tapioca pearl jelly is the best part of it all.
Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (vitamin A), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.
In 1992, the Center for Science in the Public Interest, the nutritional value of sweet potatoes were compared to other vegetables. Considering fibre content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. Based on these criteria, sweet potatoes earned 184 points, 100 points over more than the common potato.
Here is the yummy dessert recipe :
150g Purple Sweet Potato
150g Orange Sweet Potato
150g Yellow Sweet Potato
1 whole (120 g) yam (or taro)
1 ½ Tbsp big Sago pearls
1 Tin (400 ml) coconut milk
150 ml water
2 pandan leaves (or screwpine leaves) - optional
1 tube of Gula Melaka or
3 Tbsp sugar or more to taste
1. Soak the sago pearl for an hour.
2. Peel and dice the sweet potatoes and yam. Rinse the Sago Pearls.
3. Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked. When it is cooked, you can use the fork to poke the potato and yam easily.
4. In a medium saucepan, boil the water, add in pandan leaves. Then add Sago pearls and cook for about 5 minutes, until it becomes transparent. If you use the small Sago pearls, normally 5 minutes is sufficient. If you use the big Sago pearl, you may need to boil it for 15 minutes or longer. The big Sago pearl will not turn 100% transparent, there will be a small white dot in the middle.
5. Add in coconut milk. When boiling, mix in the sweet potato and yam and continue to simmer for 1 minute.
6. Taste for sweetness, add sugar if necessary.
7. If you like it hot, serve immediately. If you like it cold, let it cool down in the room before cooling it in the fridge.
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