vrijdag 22 november 2013

Bubor Cha Cha Recipe (Kopie)


4 cups coconut milk
1 cup water
4 Tablespoons granulated sugar
2 Tablespoons palm sugar (or brown sugar)
1 cup tapioca or sago pearls (uncooked)
1 cup cubed purple yam
1 cup cubed sweet potato

Using a steaming tray in a large pot, separately steam the purple yam and sweet potato until tender. I find that the purple yam cooks more quickly. Set aside and allow to cool while preparing the porridge.

In a small pot, combine water and sugar. Bring to a boil, then stir in coconut milk. Heat the mixture until it almost reaches a boil once again and remove from heat. Set aside and allow to cool.

In a small bowl of cold water, add the tapioca and allow to sit for 5-10 minutes. Drain and add tapioca to a pot of water, then bring to a boil. Cook until the tapioca pearls become translucent then remove from heat and strain in a fine mesh strainer. Rinse with cold water so the pearls don’t stick together.

In a large container, add the steamed yams, coconut broth, and tapioca. Stir to combine and refrigerate for 1-2 hours. It will thicken slightly as it cools and the tapioca absorb some of the liquid. It will keep in the refrigerator for 2-3 days. If you find that you’d prefer it not as thick, simply add water to reach the desired consistency.

I should note that my recipe is not entirely traditional as I did not use pandan leaves to flavor the coconut milk. Unfortunately, I wasn’t able to locate them. However, the dessert was delicious even without the pandan!

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