I bought some yam and sweet potato today, thought of making nian gao snack but I changed my mind because I had this sudden crave... Bubur Cha Cha!
It's been more than 10 years I never had a nice bowl of Bubur Cha Cha, the one that taste like my mom's home cooked. Taste of home, that's what I'm craving for.....and the only way to fulfil my crave is make my own.
My mom used to cook sweet soup almost everyday. Being a 'loyal follower' in my mom's kitchen for so many years, cooking sweet soup is nothing challenging to me. Just boil, boil and keep boiling lol...
Ingredients: (yield 2-3 servings) 材料 ：2-3 人份
120g Yam (peeled, cut into cubes) 芋头 120克 （去皮，切小）
100g Sweet Potato (Japan, peeled, cut into cubes) 日本番薯 100克（去皮，切小）
Water 水 适量 （盖过芋头和番薯大概2寸，看下图参考份量）
(I didn't measure the amount, I use the small saucepan, just fill up until 1inch to full. Refer to Pic 1 for reference. Do not add water after that.)
4-5 Pandan Leaves 班兰叶 4-5 片，打结
(be generous so your dessert will smells good!)
2 tbsp Sago 沙谷米 2汤匙，稍微洗一洗，滤干
(Rinse and drain)
Sugar/ Rock Sugar 冰糖／砂糖 适量
(add to taste)
Coconut Milk 椰奶 适量
(fresh or packet, add to taste)
*Pinch of Salt (optional) 盐 少许，随意
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1. In a saucepan, add water, yam and sweet potato, bring to boil. Reduce heat to med-high, cover and cook until it's softened (about 20-30 minutes, depends on the size).
2. Add pandan leaves and sago, cook until the sago is 'half-cooked'. You can see the white dots in the middle. Add sugar to taste. Reduce to very low heat, stir in coconut milk.
*You may add a pinch of salt to the coconut milk if you like it more flavourful. *
3. When the sago is fully cooked, remove from heat. Serve warm or chilled.
Do not over cooked the sago else the soup may turn gooey and thick.
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