Asian Creamy Sweet Potato Coconut dessert aka Bubur Cha Cha

Ask any South East Asian about dessert and  “Bubur Cha-Cha’ comes up with a warm, fuzzy feeling of nostalgia. Many versions exist. Here is a basic recipe, easily done in the combisteam oven. You can’t possibly go wrong, No Way Jose..

Ingredients

Sweet potato varieties (bright orange, purple, white..)

Cassava root

2 small packets (200 ml) coconut CREAM (dilute for more liquid if preferred)

2 tbsp Sago (tapioca pearls, small)

3 tbsp Sugar (or to taste)

Optional 3 pandan leaves tied in a knot (screw pine leaves – frozen ok) or Vanilla (or nothing)

Method

  1. Cube sweet potatoes and cassava roots (1″ cubes)
  2. Steam 100c in a casserole dish for 10 mins
  3. Add coconut cream (NOT coconut milk), sugar and sago pearls (+ pandan or vanilla)
  4. Steam for another 10 mins
  5. let sit for 5 mins (for sago to continue thickening the liquid)
  6. Serve hot or refrigerate to serve cold later

Ingredients are easily available at Asia grocers. Surf the web for more add ons. If you ask me, I prefer the original 🙂

 

 

 

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