Bubur Cha Cha (Bo Bo Cha Cha)

---

Ingredients

• 300g (10.6oz) red sweet potato (orange flesh), peeled and cut into 2cm cubes
• 300g (10.6oz) purple sweet potato (yellow flesh), peeled and cut into 2cm cubes
• 300g (10.6oz) fresh or frozen taro (yam), peeled and cut into 2cm cubes
• 50g (1.8oz) tapioca pearls (sago)

For the coconut milk soup base:

• 10 pandan leaves (screwpine leaves), tie into a knot
• 80g (2.8oz) agave sugar or 1/4 cup agave syrup
• 400ml gluten free coconut milk
• 4 cups water
• ¼ teaspoon salt

For Garnish:

• ¾ cup Bananas, peeled and sliced
• ¾ Kiwifruits, peeled and diced into roughly 2 cm pieces
• ¾ Strawberries, sliced into quarters

Method:

1. Heat up a wok with 1/3 full of water and place a large plate onto a steaming rack and bring to a rolling boil. Then put all the cut sweet potato and taro onto the plate and steam for ten minutes or until just cooked on low to medium heat. Do not over steam.
2. Fill a small pot half full of water, add in the tapioca pearls (sago) and bring to a boil. Once its boiling, simmer on low to medium heat until tapioca pearls (sago) are translucent (no more white spots). Stir frequently to ensure its not sticking at the base. Drain and set aside in a medium bowl with some water to prevent them from sticking together.
3. In another large pot, combine all the ingredients for the coconut milk soup base, bring to a boil. Then cover with lid and simmer on low for 15 minutes.
4. Drain the tapioca pearls (sago) and add them into the coconut milk soup base.
5. Then add all the cooked sweet potatoes and taro into the coconut milk soup base. Mix and combine well gently. Bring to a boil and turn off the heat.
6. Garnish with some bananas, kiwifruits and strawberries.
7. Serve immediately hot or if serving cold, chill in the refrigerator until cold before serving.

 

Source: https://www.healthygfasian.com/bubur-cha-cha-bo-bo-cha-cha

Back to Snacks / Fittatas Recipes