BUBUR CHA CHA

BUBUR CHA CHA

4 cups water

¼ cup sago

250 gm sweet potatoes, cut into cubes

250 gm tapioca cut into cubes

250 gm yam cut into cubes

8 cup thin coconut milk

2 cup thick coconut milk

200 gm sugar

2 pandan leaves, knotted

3 tbsp of corn flour, mix with ¼ cup water

1 tsp salt

1.    Heat the water and when the water is boiling add in the sago and stir well. Let the sago cook till it turn transparent.

2.    Add in the sweet potatoes, yam and tapioca cubes stir well and add in the pandan leaves. Add in the thin coconut milk stir well Let it comes to boil. 

3.    Add in the sugar and salt mix well. When the potatoes are well cooked add in the thick coconut milk and stir well. Let it comes to a boil then add in the glutinous ball and mix well. When it start to boil again add in the corn flour water mixer and stir well. Let boil and remove from the heat. Serve hot or cold.

To make the glutinous rice flour ball:

¾ glutinous rice flour

Red, green and yellow food coloring

1 tbsp castor sugar

A pinch of salt

Water

In a bow add in the flour, sugar and salt. Add water little by little till you get dough. Divide the dough into 3 portion to each portion add in the colors. Take about ½ tsp of the dough and make into a small balls. Heat some water in a pot when water is boiling drop the ball into the hot water and let it cook.  When the ball comes up to the surface  remove and drop them into a bow of cold water. Remove from the and add to the bubur cha cha.