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Bubur Cha Cha: A Malaysia Delight|wingさん
手料理
  • 2013/04/27
  • 545

Bubur Cha Cha: A Malaysia Delight

レシピ
材料・調味料 (4 人分)
Sweet potatoes, peeled and cut into cubes
300g
Yam, peeled and cut into cubes
300g
Coconut milk
400mL
White sugar
200g
Pandan leaves, knotted
2 pieces
Salt
1/2 tsp
Water
200mL
Colourful starch
作り方
1
Put sweet potatoes and yam into a steaming tray and steam with high heat for 20 minutes until soft.
2
Colourful starch: Put 50g tapioca flour and pinch of salt into a mixing bowl, pour in 2 tbs boiling water and stir well. Cover and leave aside for 15 minutes. Mix and knead into a non-stick dough. Divide into 3 portions, Mix 1 portion with red colouring, 1 portion with yellow and 1 portion green. Roll into long thin sausage shape and dice into cubes.

Bring 1/2 pot of water into boil, put in starch cubes and cook until they immerse onto the surface. Drain and keep cooked starch in ice cold water for 10 minutes or until needed. Drain starch.
3
Put remaining ingredients into a clean pot, stir and bring to boil. Add sweet potatoes, yam and starch cubes. Mix well and taste.
ポイント

Serve hot or cold as snack or dessert. Adjust sugar amount as your preferences.

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