Thursday, October 30, 2014

bubur cha cha

I've been craving for  Bubur Cha Cha for quite some time
and what could be more welcoming than the rainy season we are in now
simply perfect timing! :)

although I didn't have all the ingredients in sago and no yam
I had to consider them as optional for now
well ..when one's craving sets in there is no stopping to it
so I make do with what I have :)
ok.. enough said

lets get to the making of it

peel 2 small (about the size of your palm each) sweet potato, white and orange color, 

wash it thoroughly and slice it around 1/2" thickness then dice it into small bite sizes

place in a medium saucepan together with a pandan leaf + 3 cups of water + 1 tsp salt

 boil over medium heat until the sweet potato becomes soft

test this by using the fork or wooden skewer and when it goes through easily it is cooked

add in the red dough balls (scroll down for the making of it)

and 3 Tbsp sugar and simmer for 5 mins

last but not least add in 200 ml of coconut milk

stir thoroughly and bring it to a boil

taste for sweetness and if need be add sugar to your liking

off the fire

the making of red dough

mix 1 Tbsp of tapioca flour + 3 Tbsp boiling water
be careful of the extremely hot water so use a spoon when mixing
then knead using your fingers and add more flour if needed bit by bit to form a soft dough
make a tiny dent in the middle of the dough
with steady fingers pour 1 drop of red food coloring into the dent
fold the dough gently to close up the dent and soak in the red color thus prevent it from slipping out
just in case the color slipped out which is pretty much the case with me
 there's nothing much you can do except to continue kneading with red color all over your fingers
don't worry... it washes off so easily
make small balls from the red dough or
roll out the red dough flat using your fingers and cut it into small squares
boil some water in a small pot and toss in the red balls or squares
when it floats to the top the dough is cooked

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