Ingredients with Measurements:
- 1 cup of diced sweet potato
- 1 cup of diced taro
- 1 cup of diced yam
- 1 cup of diced pumpkin
- 1 cup of coconut milk
- 1 cup of water
- 1/2 cup of palm sugar
- 1/4 teaspoon of salt
- 2 pandan leaves
- 1/2 cup of sago pearls
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sago pearls and soak them in water for 30 minutes.
2. In a pot, add the diced sweet potato, taro, yam, and pumpkin.
3. Add the coconut milk, water, palm sugar, and salt to the pot.
4. Tie the pandan leaves into a knot and add them to the pot.
5. Bring the pot to a boil and then reduce the heat to a simmer.
6. Cook for 20-25 minutes or until the sweet potatoes are soft.
7. Drain the sago pearls and add them to the pot.
8. Cook for an additional 5 minutes or until the sago pearls are translucent.
9. Remove the pandan leaves and discard them.
10. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 8g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 58g
Dietary fiber: 4g
Sugar: 28g
Protein: 2g
Substitutions for ingredients:
- You can substitute the sago pearls with tapioca pearls.
Variations:
- You can add other fruits such as jackfruit or bananas.
- You can add more or less sugar depending on your preference.
Tips and tricks:
- Soak the sago pearls in water before cooking to prevent them from sticking together.
- You can adjust the consistency of the soup by adding more or less water.
- To enhance the pandan flavor, you can crush the pandan leaves before adding them to the pot.
Storage instructions:
- Store the leftover Bubur Cha Cha in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Bubur Cha Cha in a pot on low heat until heated through.
Presentation ideas:
- Serve the Bubur Cha Cha in a bowl with a spoon.
- Garnish with some chopped nuts or coconut flakes.
Garnishes:
- Chopped nuts
- Coconut flakes
Pairings:
- Serve with some Chinese tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, cook for a few more minutes to thicken it.
Food safety advice:
- Make sure to soak the sago pearls before cooking to prevent them from sticking together.
Food history:
- Bubur Cha Cha is a popular dessert in Malaysia and Singapore.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve as a dessert or a snack.
Related Categories
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Region: Malaysian