Nyonya Chinese Dessert Recipes

Bubur Cha Cha!

These are sweet Chinese desserts sweet soups which are very rich in coconut milk and generously filled with cubed sweet potatoes and yam. You can be very versatile with this chinese traditional food recipe. If you do not like yam, you can instead replace it with the purple variant of sweet potatoes.

I know of some friends of my mother who prefer to steam the sweet potatoes and yam separately. They will only add them into the bowl upon serving. I would prefer to boil them together with the milk as the cubes will be tastier and are well-blended with the coconut milk.


Ingredients

1 				Sweet Potato (orange type); medium
150 g				Yam (purple type); medium
2				Bananas; 'pisang raja' or musa belle type
100 g				Tapioca Flour
180 g				Rock Sugar
1/2 tsp			Salt
1 cup				Coconut Milk; freshly strained from 1 coconut
6				Pandan Leaves (screwpine); cleaned
1 drop			Red Food Colouring
1 drop			Green Food Colouring			

Skin sweet potatoes and yam and cut into bite size cubes. Peel bananas and cut into small slices.

Add water to tapioca flour to form soft dough. Split into half and add red to one and green to the other dough portion. Shape into little balls and drop into boiling water. Once cooked, remove immediately and keep in cold water.

Cook 2 ½ bowls of water with half of the coconut milk and salt. Once it begin to boil, add in yam, sweet potatoes and pandan leaves. Tie each pandan leave into a knot.

When yam and sweet potatoes are cooked (you can test with a fork), add banana and tapioca balls. Add sugar as desired. Bring to boil and add remaining coconut milk. Boil for another 5 to 10 minutes. Turn off heat and leave for 20 minutes to 30 minutes before serving.

If you want to have very rich Bubur Cha Cha, you can add a spoonful of thick coconut milk in to your delicious Asian dessert.

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