Traditional Bubur Cha Cha
Hidangan tradisional · Peranakan / Southeast Asian
A classic and comforting Peranakan dessert soup featuring a rich coconut milk broth with colorful taro, sweet potatoes, and tapioca pearls.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Coconut milk400 ml
- Water600 ml
- Gula Melaka (palm sugar)150 g
- Salt1/4 teaspoon
- Taro root200 g
- Sweet potato (orange)200 g
- Tapioca pearls (small, dried)100 g
- Pandan leaves2-3 leaves
Langkah
- 1
Prepare the ingredients: Peel and cube the taro and sweet potato into bite-sized pieces. If using dried tapioca pearls, soak them in water according to package instructions (usually 30 minutes). Tie pandan leaves into a knot.
- 2
Make the syrup base: In a pot, combine water, gula melaka, and salt. Bring to a simmer and stir until the sugar dissolves. Add the knotted pandan leaves. Simmer for 5-10 minutes to infuse the flavor.
- 3
Cook the root vegetables: Add the cubed taro and sweet potato to the syrup. Cook until tender but not mushy, about 15-20 minutes.
- 4
Add tapioca pearls: Drain the soaked tapioca pearls and add them to the pot. Cook for another 5-7 minutes, or until the pearls are translucent and cooked through.
- 5
Add coconut milk: Pour in the coconut milk. Stir gently and heat through, but do not boil vigorously, as this can cause the coconut milk to curdle. Simmer for 2-3 minutes.
- 6
Serve: Remove the pandan leaves. Ladle the Bubur Cha Cha into serving bowls. Serve hot.
