Authentic Bubur Cha Cha Recipe: Singaporean Coconut Milk Dessert

Method

1. Steam the cubed yam and orange sweet potato for 15 minutes until tender. Steam the purple sweet potato in a separate steamer tray to prevent the purple pigment from staining the other ingredients. Set all steamed tubers aside.

2. To make the tapioca jelly, place tapioca flour in a bowl and quickly stir in the boiling water. Knead into a smooth dough (add a drop of red or green food coloring if desired). Roll the dough out to 0.5cm thickness and cut into small diamonds or cubes.

3. Bring a small pot of water to a boil. Cook the tapioca jelly pieces until they float and become translucent. Drain and immediately soak them in a bowl of cold water to prevent sticking.

4. In a large pot, combine 500ml of water, the knotted pandan leaves, and rock sugar. Simmer over medium heat until the sugar has completely dissolved and the water is fragrant.

5. Lower the heat and stir in the thick coconut milk and salt. Bring to a very gentle simmer; do not let it boil vigorously or the coconut milk will split.

6. Add the steamed yam, sweet potatoes, and the drained tapioca jelly into the pot. Stir gently to combine and heat through for 2 minutes.

7. Serve warm in small bowls, or allow to cool and serve chilled with a little crushed ice.

Notes

Questions