Bubur Cha Cha (Nyonya Coconut Milk Desserts)

Bubur Cha Cha (Nyonya Coconut Milk Desserts)

Category, DifficultyBeginner

This Nyonya Coconut Milk Dessert is a delightful blend of flavors and textures that captures the essence of Malaysian and Singaporean cuisine. Enjoy!

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Bubur Cha Cha
 120 g Yam, Peeled, Cubes
 120 g Purple Sweet Potatoes, Peeled, Cubes
 120 g Orange Sweet Potatoes, Peeled, Cubes
 120 g Yellow Sweet Potatoes, Peeled, Cubes
 1200 g Water, for steaming
 40 g Sago, Rinsed
 3 Pandan
 50 g Sugar
 1 Banana, cut into bite-size pieces (optional)
 300 g Coconut Milk
 ¼ tsp Salt
Tapioca Jelly (Optional)
 80 g tapioca flour
 50 g boiling water
1

Place yam cubes into the Varoma dish and sweet potatoes into the Varoma tray. Insert the Varoma tray into the Varoma dish, close the Varoma lid, and set it aside.

2

Place water into the mixing bowl, place the Varoma set into position, and steam for 20 min | Varoma | Speed 2. Meanwhile, if you're making tapioca jelly, prepare it by placing tapioca flour into a bowl. Carefully pour the boiling water into the bowl and stir it with a fork or chopstick to create a dough.

3

Divide the dough into two portions and add green food coloring to one portion and red food coloring to the other. Flatten the dough and cut it into smaller pieces. Set it aside.

4

Without opening the Varoma lid, remove the Varoma set. Add rinsed sago, Pandan Leaves, sugar, and the reserved tapioca jellies into the Thermomix® mixing bowl through the hole. Put the Varoma back into position and continue to steam for an additional 10 min | Varoma | ⤺ speed 1. Remove the Varoma set and discard the pandan leaves.

5

dd the steamed sweet potatoes, yam cubes, banana pieces, coconut milk, and salt. Cook for 2 min | 100°C | ⤺ speed 1. Serve the Bubur Cha Cha hot, and if desired, top it with the optional tapioca jelly pieces for a more vibrant dessert.

Ingredients

Bubur Cha Cha
 120 g Yam, Peeled, Cubes
 120 g Purple Sweet Potatoes, Peeled, Cubes
 120 g Orange Sweet Potatoes, Peeled, Cubes
 120 g Yellow Sweet Potatoes, Peeled, Cubes
 1200 g Water, for steaming
 40 g Sago, Rinsed
 3 Pandan
 50 g Sugar
 1 Banana, cut into bite-size pieces (optional)
 300 g Coconut Milk
 ¼ tsp Salt
Tapioca Jelly (Optional)
 80 g tapioca flour
 50 g boiling water

Directions

1

Place yam cubes into the Varoma dish and sweet potatoes into the Varoma tray. Insert the Varoma tray into the Varoma dish, close the Varoma lid, and set it aside.

2

Place water into the mixing bowl, place the Varoma set into position, and steam for 20 min | Varoma | Speed 2. Meanwhile, if you're making tapioca jelly, prepare it by placing tapioca flour into a bowl. Carefully pour the boiling water into the bowl and stir it with a fork or chopstick to create a dough.

3

Divide the dough into two portions and add green food coloring to one portion and red food coloring to the other. Flatten the dough and cut it into smaller pieces. Set it aside.

4

Without opening the Varoma lid, remove the Varoma set. Add rinsed sago, Pandan Leaves, sugar, and the reserved tapioca jellies into the Thermomix® mixing bowl through the hole. Put the Varoma back into position and continue to steam for an additional 10 min | Varoma | ⤺ speed 1. Remove the Varoma set and discard the pandan leaves.

5

dd the steamed sweet potatoes, yam cubes, banana pieces, coconut milk, and salt. Cook for 2 min | 100°C | ⤺ speed 1. Serve the Bubur Cha Cha hot, and if desired, top it with the optional tapioca jelly pieces for a more vibrant dessert.

Bubur Cha Cha (Nyonya Coconut Milk Desserts)
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