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
- Cube sweet potatoes and cassava roots (1″ cubes)
- Steam 100c in a casserole dish for 10 mins
- Add coconut cream (NOT coconut milk), sugar and sago pearls (+ pandan or vanilla)
- Steam for another 10 mins
- let sit for 5 mins (for sago to continue thickening the liquid)
- 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 🙂