Bubur Cha Cha (Nyonya dessert)

Do you remember how I was complaining about bad nyonya dessert I had in Melbourne with Yvonne (also a blog admin here)? Erm...it's here >>> Nyonya dessert.

Since I'm back in Malaysia, more precisely...back in Penang, I didn't miss the chance to savour some nyonya dessert. I had Bubur Cha Cha, and this was my first time meeting YT (also a blog admin here).

We headed to Gurney Drive, where supposedly it's food haven. Honestly, I think it's been too commercialized. Anyway, the Bubur Cha Cha was a thousand times far more better than the one in Melbourne.

Here the recipe for Bubur Cha Cha. It's so simple you can dance Cha Cha.

300g taro, diced
150g orange color sweet potato, diced
150 g purple/yellow color sweet potato, diced80g black-eyed beans, soaked in hot water for 2 hours(optional)100g sago pearls(optional)
100g tapioca starch
Very hot boiling water
Red food coloring (or any color)
2 cans 400 /ml coconut milk/cream
1/4 tsp salt
100g sugar, or to taste
3 pandan leaves, knotted

1. Steam diced taro and diced colored sweet potato separately until soft (about 20 minutes).

2. Cook soaked black eyed pea until soft(if using. i cook in the pressure cooker)

3. Cook sago pearls (if using. I did not use these, cos the i made the chewing tapioca starch) until they become translucent (about one half hour).

4. Using a spatula, add very hot boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well with a drop of red food coloring. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.

5. Put coconut milk/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.

6. Add taro, sweet potato, , tapioca jelly and black-eyed beans, sago pearls and mix well.
Serve hot or cold.