Bubur Chacha Dessert
By Margarita Lee
- 200ml Coconut milk
- 200ml Evaporated milk
- 300ml Water
- 2 pcs Pandan leaves
- 40g Sugar
- 30g Sago
- 100g Orange sweet potato
- 100g Purple sweet potato
- 100g Yam
- 1 tsp Salt
- 100g Sago
- 120ml Boiling water
- 20g Tapioca flour
- A few drops of red food colouring
- Peel and cut the sweet potatoes and yams into bite-sized cubes. Steam separately for about 15 minutes or until they can just be pierced with a fork. Set aside.
- Pour sago into hot water and cook until transparent, then soak in cold water for later use.
- To make the sago jelly, add red colouring into boiling water and slowly add into the sago to bind. Mix with a wooden spoon to incorporate well. Flatten the sago to about 1cm thick, then press firmly and smoothen the surface. Set aside to cool in the fridge for a minimum of one hour.
- When the sago is cool and firm, dust with tapioca flour, then cut into cubes or into desired shapes. Dust with more tapioca flour if necessary to prevent sticking.
- Bring a pot of water to a boil, then drop in the cut sago to cook. Boil until the sago cubes turn translucent and the pieces rise to the surface. Scoop out and plunge into ice water to stop further cooking. Keep them in the water until required.
- Bring water, sugar, salt and pandan leaves to a boil until the sugar dissolves. Add in coconut milk and evaporated milk and bring to a simmer. Turn off the heat and set aside.
- Add in the cooked sweet potatoes, yam, sago and sago jellies into the coconut milk base. Serve and enjoy!
Check out more of Margarita’s recipes on her FB @ Umummy Food