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Bubur Cha Cha(rec n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Dec 21, 2007 8:17 am    Post subject: Bubur Cha Cha(rec n pic) Reply with quote


Ingredients
200g yam (preferably the Thai variety)
200g sweet potato
200g tapioca
3 pandan leaves (screwpine leaves)
1 tsp salt
800ml fresh coconut milk
150g fine sugar

Ingredients for tapioca nuggets
100g tapioca flour
70ml boiling hot water
2 drops red food colour
2 drops green colour

Method

1. Peel yam, sweet potato and tapioca and cut into small chunks. Steam over high heat for 25 minutes till soft.
2. Place coconut milk in a large pot and heat. Add pandan leaves and salt and simmer over low heat. Add cooked yam, sweet potatoes and tapioca. Simmer for another 10 minutes and add sugar. Stir to dissolve.
3. Add cooked tapioca nuggets.
4. Serve hot or cold with crushed ice.

Method for tapioca balls
1. Mix tapioca flour and hot water together and stir into a sticky dough.
2. Leave aside to cool and then divide into two portions. Mix one portion with red food colour and tint the other portion with green.
3. Knead dough to even out the colour. Pinch and shape dough into tiny pebbles.
4. Heat up a pot with water till boiling. Drop in dough pebbles to cook. When they float, remove and drain.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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babyphat2022
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Joined: 05 Dec 2004
Posts: 54
Location: Toronto, Canada

PostPosted: Thu May 01, 2008 12:08 pm    Post subject: Reply with quote

gina,

i have only the canned coconut milk...will that be ok?

is it thicker coming from a can?
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Rendy
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu May 01, 2008 5:13 pm    Post subject: Reply with quote

rendy

canned coconut milk is thinner. Packet ones are thicker. If the ones you have over there are thick and very creamy, add water to make it more pourable.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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jynkang
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Joined: 03 Mar 2009
Posts: 3

PostPosted: Fri Oct 30, 2009 6:24 pm    Post subject: Reply with quote

Hi, I tried this recipe yesterday. It was really good, but I had a major problem with the tapioca flour...

When I stirred hot water into the flour, the flour formed clumps instead of dissolving. My friend recommended stirring with cold water and then heating it on the stove. This worked and turned the mixture translucent, but it didn't form a jelly and remained very liquid. I tried putting it into the fridge to cool it down, but even then the tapioca flour mixture didn't become harder the way it is in bobo chacha.

Any help?
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