Bubur Cha Cha (摩摩喳喳) (2)

Hubby likes Bubur Cha Cha (摩摩喳喳) and as for me, I love those tapioca dough in it.  Making such dessert, you need to have audience, if not, it is not worth preparing it.  

Since I have workers coming in to fix my patio deck, I think this will be the best time to make a pot for all of us.

Now I am glad to know that I have another buddy for these tapioca dough.  My daughter!  She loves it so much that she was asking for more!

What you need:

300g yam (skinned and cubed)

150g yellow sweet potatoes (skinned and cubed)

150g purple sweet potatoes (skinned and cubed)

1 cup coconut milk

100 g sugar (according to taste)

15 pcs pandan leaves

2 cup of water

For the coloured dough (boiling water method)

200g Tapioca flour

½ cup boiling water

food colouring

Method:

Steam yam, sweet potatoes till semi soft.

Put tapioca flour in a large mixing bowl.

Pour in boiling water.

Mixed it with a spoon till it is well blended.

Microwave for 1 min.

Add in food colouring.

Knead till dough is smooth.

Cut into bite size and drop them in a pot of boiling water. Once it floats, it is done.  Scoop and drain into a bowl filled with ice.  It should turn into semi translucent.  Set aside.

In a large pot, add pandan leaves and water.

Bring to boil and then add in sugar.

Once sugar dissolved, add yam, sweet potatoes.

Follow by coconut milk.

Bring to a slight boil and add in coloured dough.

Serve either cold or hot.





Today, my girl started her first day of school after two weeks of isolation due to chicken pox.  

I hope all doing their Prelim will be able to stay focus.  

Best of luck little one!