Picture : http://www.recipe.org.au/bubur-ca-ca/Bubur Cha-Cha
Ingredients (A)
500g (1 lb.) sweet potatoes, peeled and cut into cubes
500g (1 lb.) yam peeled and cut into cubes Colourful Starch
150g (5 oz.) tapioca flour
1/8 tsp. salt 50mL
(2 fluid oz.) boiling water a little red, yellow and green food colouring
Ingredients (B):
1500mL (6 1/4 cups) coconut thin milk, squeezed from 1 1/2 coconuts
250g (9 oz.) sugar
3 pandan leaves (screwpine), for flavour
1/2 tsp. salt
Method:
Put (A) into a steaming tray and steam with high heat for 20 minutes until soft.
Colourful Starch:
Put tapioca flour and salt into a mixing bowl; pour in boiling water and stir well.
Cover and leave aside for 15 minutes.
Mix and knead into a non-stick dough.
Divide the dough into 3 portions; mix one portion with red colouring; 1 portion with yellow and l portion with green.
Roll each portion into a long thin sausage shape and dice into cubes.
Bring 1/2 pot of water to boil; put in tapioca flour cubes and cook until all the cubes float up. Dish up and soak in ice water.
Dish up and drain.
Put all ingredients (B) in a pot, bring to a boil; keep stirring until sugar is dissolved.
When it comes to a boil, turn off the heat and add (A), colourful starch cubes and mix well.
Serve hot or cold as a dessert.
Makes 4-6 servings.
This is the 'longer' version of bubur chacha. You can buy the colourful chacha bits in any supermarket :)
Happy Cha Chaing ;)
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