Bubur Cha Cha Recipes

BUBUR CHA CHA RECIPE

Steps:

• Method : Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside. Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don't remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It's fine because you need to cook them with coconut milk later. Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through. Use a large deep pot. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

FILIPINO STYLE BUBUR CHA-CHA

Steps:

• Steam sweet potato and taro.
• Boil cassava in a pot with the thin coconut milk.
• Cook until cassava is tender and translucent.
• Add sweet potato, taro, jackfruit and banana.
• Add thick coconut milk and season to taste with sugar and salt.
• If you wish to thicken mix a tablespoon of tapioca flour with some water and add to pot.
• Stir and bring to boil before turning off heat.
• Serve warm.