Ingredients with Measurements:
- 1 cup red beans
- 1 cup sweet potato, peeled and cubed
- 1 cup taro, peeled and cubed
- 1 cup yam, peeled and cubed
- 1 cup coconut milk
- 1/2 cup palm sugar
- 1 pandan leaf
- 1/4 tsp salt
- Water
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Rinse the red beans and soak them in water overnight.
2. Drain the beans and place them in a pot with enough water to cover them. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes or until the beans are soft.
3. In another pot, add the sweet potato, taro, and yam with enough water to cover them. Bring to a boil and then reduce heat to a simmer. Cook for 20-25 minutes or until the vegetables are soft.
4. In a separate pot, add the coconut milk, palm sugar, pandan leaf, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
5. Once the red beans and vegetables are cooked, drain any excess water and add them to the pot with the coconut milk mixture. Stir to combine and cook for an additional 5-10 minutes.
6. Remove the pandan leaf and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 52g
- Protein: 6g
- Fiber: 7g
- Sugar: 24g
Substitutions for ingredients:
- Red beans: can be substituted with black beans or kidney beans
- Sweet potato: can be substituted with pumpkin or butternut squash
- Taro: can be substituted with potato or turnip
- Yam: can be substituted with carrot or parsnip
- Palm sugar: can be substituted with brown sugar or honey
- Pandan leaf: can be omitted if not available
Variations:
- Add in some sago pearls or tapioca pearls for added texture
- Use different types of beans or vegetables for a different flavor profile
- Add in some pandan jelly or coconut jelly for added sweetness
Tips and Tricks:
- Soaking the red beans overnight will help them cook faster
- Make sure to stir the coconut milk mixture frequently to prevent it from burning
- Adjust the sweetness to your liking by adding more or less palm sugar
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through
Presentation Ideas:
- Serve in a bowl with some chopped nuts or shredded coconut on top
Garnishes:
- Chopped nuts
- Shredded coconut
Pairings:
- Serve with some steamed rice or bread for a more filling meal
Suggested Side Dishes:
- None needed
Troubleshooting Advice:
- If the red beans are still hard after cooking, continue to simmer until they are soft
- If the coconut milk mixture is too thick, add some water to thin it out
Food Safety Advice:
- Make sure to soak the red beans overnight to ensure they are fully cooked and safe to eat
Food History:
- Bubur Cha Cha is a traditional Malaysian dessert that is made with coconut milk, sweet potatoes, and other vegetables
Flavor Profiles:
- Sweet, creamy, and slightly nutty
Serving Suggestions:
- Serve hot as a dessert or snack
Related Categories
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Region: Malaysian