椰汁喳喳 Bubur Cha Cha

This is one of the local dessert I would never get tired of, especially when its cooked with yam and sweet potatoes.  If you are also into this rich santan sweet dessert, this will be a good recipe to try on.

这是一道令我白吃不厌的道地糖水，特别是已加上了芋头和番薯更是令我爱戴。您若也爱吃添有浓椰香的糖水的话，这将是一道超好的食谱来尝式做做。

椰汁喳喳
Bubur Cha Cha


Ingredients 材料

Tapioca Jelly Beans 木薯粉团 (A)
110g Tapioca Flour 木薯粉
70ml Boiling Water 滚水
3-4 Drops Red Food Coloring 食用红色色素
4-5 Drops Green Pandan Paste 食用绿色班兰精
600ml Boiling Water 滚水
2 Tsp Castor Sugar 细砂糖

(B)
300g Yam / Taro 芋头 (diced 切丁)
250g Yellow Sweet Potatoes 黄肉番薯 (diced 切丁)
250g Purple Sweet Potatoes 紫肉番薯 (diced 切丁)
8 pcs Pandan Leaves 班兰叶 (knotted 打结)
40g Sago Pearls 西米
1000ml Water 清水
130g Rock Sugar 冰糖
500ml Thick Coconut Milk 浓椰浆
1/2 Tsp Salt 盐


Method 做法

Pour 70ml boiling water (A) over tapioca flour and stir to combine. Knead to form smooth dough. Divide dough into two equal portions.

把70ml滚水(A)混入木薯粉搅拌成团。平均地把面团分成二等份。

Mix one portion with red food coloring while the other portion with green pandan paste. Knead to achieve even colour.

一份加食用红色色素而另一份便混入绿色班兰精，混匀搁置备用。

Dust palms with tapioca flour to avoid dough from sticking onto hands when handling. Pinch some dough from each portion and roll into small round balls.  Set aside.

手掌刷上少许木薯粉以免沾粘，在各自面团里取出少许面团搓出小圆球状，把完成的木薯粉粒置于盘上。

Heat up 600ml of water (A) in a saucepan and bring to boil. Add tapioca jelly beans and cook till it floats. Stir to prevent from sticking to one another. Discard the water and scoop out the cooked tapioca jelly beans. Transfer jelly beans into bowl with cold water to prevent sticking. Set aside.

将A的600ml清水倒入锅煮滚，把木薯粉粒放入煮至透明状，捞起放入冷水中待凉备用。

Steam yam / taro under medium hight heat for 10 mins until cooked. Set aside.

芋头丁以中火蒸约10分钟至稍熟便离火搁置。

Bring 1000ml water (B) with pandan leaves to boil. Add rock sugar and cook until sugar melts. Add sweet potatoes and bring to boil. Add sago pearls continue to simmer with close lid for 8-10min until soft. Discard pandan leaves. Add steamed yam.

将B的1000ml清水，班兰叶和冰糖置入汤锅开盖把水烧滚及糖融化。再加入番薯丁和西米转中火煮滚，关上锅盖，继续焖煮八至十分钟直到西米芯全熟透明。取出班兰叶，加入芋头。

Stir in salt and coconut milk and and mix thoroughly. Continue to boil for 10 mins before removing from heat to serve.

拌入盐及椰浆，搅匀后，再煮十分钟即可离火享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.