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Bubur Cha Cha 摩摩喳喳


[Ingredients] 材料

  • 200g yam - cubed 芋头200克 - 切块

  • 100g purple sweet potato - cubed 紫番薯100克 - 切块

  • 100g orange sweet potato - cubed 红番薯100克 - 切块

  • 100g yellow sweet potato - cubed 黄番薯100克 - 切块

  • 40g sago 西米40克

  • 100g bubur cha cha tapioca flour cubes 摩摩喳喳木薯粉团

  • 800ml water 水800毫升

  • 500ml coconut milk 椰奶500毫升

  • 140g rock sugar 冰糖140克

  • 4-5 pandan leaves - tie into a knot 班兰叶4到5片 - 打结

  • Pinch of salt 盐少许

[Steps] 步骤

  1. Keep cut sweet potato in water to prevent oxidising. Steam with yam till tender. 番薯切后,蒸前浸泡在水,避免变黑。番薯和芋头蒸熟变软。

  2. Set purple potato aside for garnishing. 蒸后紫番薯放一旁。

  3. Boil tapioca flour cubes till they float. Drain and set aside. 木薯粉团放水里煮,开始浮起代表煮熟。沥干,放一旁。

  4. Boil sago, stirring, till they turn transparent. Drain and place in a bowl of water. 西米放水里煮,煮至变透明。沥干,转放在一碗水里。

  5. In a pot of water, add in rock sugar and pandan leaves, stir till the sugar dissolve. 一锅水里加入冰糖和班兰叶,搅拌至糖融化。

  6. Add in coconut milk, cook till simmer. Followed by sago, tapioca flour cubes, yam, sweet potato and salt. 加入椰奶,煮到水开始慢滚。接着放入西米,木薯粉团,芋头,番薯和盐。

  7. Serve bubur cha cha garnished with purple sweet potato. 撑碗时,加上必备的紫番薯。

Adapted from The Meat Men


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