Bubur Cha Cha Recipe

Another 3 months to go before I am able to touch ground in my hometown!!! CANT WAIT!! But, in the meantime, I have decided to make another Malaysian Delicacy. This is called bubur cha cha .... bubur means porridge in Malay. Whilst it is not technically rice=porridge, it does certainly look like it and it tastes fantastic. And the combinations which you can put into your little porridge is really - endless.

Bubur Cha Cha

Ingredients

2-3 pandan leaves

2 cups of water

1can(400ml) coconut milk/cream

400g of sweet potatoes (yellow/red/purple whatever you want)**

300-400g of yam**

300-400g of taro**

50g of mixture of brown/white sugar (or as desired for taste)

50g of sago seeds

Corn starch to thicken

Directions:

1) Firstly, cut the potatoes, yam and taro into bite-sized cubes. You can choose to steam these first or just cook it as I did.

2) Heat up the 2 cups of water in a pot together with 3 pandan leaves (knotted). When the water starts to boil, add in your taro and yam first and boil for 3 minutes. Then add your sweet potatoes. Apparently the sweet potatoes cook faster than taro and yam. (IF you didnt have enough water, just add some more till it covers the ingredients)

3) Mix in your 400ml of coconut milk (or more as desired) and continue to boil away till the potatoes are cooked (takes about 15minutes). Then add the sago seeds and stir continuously. If not, the sago seeds will actually clump up. If you prefer a thicker mixture, just add some corn starch. If not, just forget about it.

4) Finally, add the sugar till your desired taste for sweetness.. And thats it. Just serve hot or cold. 

** As I mentioned, the possibilities are endless, you can add purple yam's to make it look purple, you can add tapioca pieces, add/remove sago and do whaaaatever you want. Texture, color and taste depends on what you want to put in. My recipe is by no means the set standard. This is just what I like in mine!

Enjoy guys. I loved making this healthy soup and I hope you will too.

Doug.