Ingredients with Measurements:
- 1 cup sago pearls
- 1 can (400ml) coconut milk
- 1 cup water
- 1/2 cup rock sugar
- 1 sweet potato, peeled and cubed
- 1 taro root, peeled and cubed
- 1 cup diced ripe papaya
- 1 cup diced ripe mango
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a pot, bring the water to a boil and add the sago pearls. Cook for 10-15 minutes or until the pearls turn translucent. Drain and rinse with cold water.
3. In another pot, bring the coconut milk and rock sugar to a boil. Stir until the sugar dissolves.
4. Add the sweet potato and taro root to the pot and cook until they are tender, about 10-15 minutes.
5. Add the cooked sago pearls, papaya, and mango to the pot and stir well.
6. Simmer for another 5 minutes.
7. Serve hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use brown sugar instead of rock sugar.
- You can use other fruits such as banana, jackfruit, or pineapple.
Variations:
- You can add pandan leaves or vanilla extract for extra flavor.
- You can use coconut cream instead of coconut milk for a richer taste.
Tips and tricks:
- Rinse the sago pearls in cold water to prevent them from sticking together.
- Cut the sweet potato and taro root into small cubes for faster cooking.
- Add the fruits at the end of the cooking process to prevent them from becoming too mushy.
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 over low heat until heated through.
Presentation ideas:
- Serve the bubur cha cha in individual bowls.
- Garnish with some fresh fruits or toasted coconut flakes.
Garnishes:
- Fresh fruits
- Toasted coconut flakes
Pairings:
- Serve with some tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the sago pearls are too hard, cook them for a few more minutes.
- If the bubur cha cha is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to cook the sweet potato and taro root thoroughly to avoid any digestive issues.
Food history:
- Bubur cha cha is a traditional dessert from Malaysia and Singapore.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve as a dessert or a snack.
Related Categories
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Region: Malaysian