One of the first things I discovered when I stepped onto foreign soil was that I missed my mum's cooking. Not such a giant surprise considering Asians are all about the food.. I was rather dense at first though, and never really thought about whisking up a bit of home to cure the homesickness.
Once I came to my senses, I telephoned the expert ie. mum and was given the key to ruining my blood sugar level forever. It came in the form of that condiment known as Bubur Cha Cha, one of my favouritest desserts. It consists of sweet potato, yam, pandan leaves sago and coconut milk. Also, my mum puts in this fantastic chewy bits made from tapioca flour. I've no clue what they're called. Let's just name them the chewy things=)
This is a simple dish for all those poor students out there needing a taste of home.
Once I came to my senses, I telephoned the expert ie. mum and was given the key to ruining my blood sugar level forever. It came in the form of that condiment known as Bubur Cha Cha, one of my favouritest desserts. It consists of sweet potato, yam, pandan leaves sago and coconut milk. Also, my mum puts in this fantastic chewy bits made from tapioca flour. I've no clue what they're called. Let's just name them the chewy things=)
This is a simple dish for all those poor students out there needing a taste of home.
Bubur Cha Cha
Ingredients
300 g sweet potato, diced
300 g yam, diced
50 g pearl sago
2 tbs tapioca flour (for the chewy things)
Syrup
1 can of coconut milk
3-4 pandan leaves knotted
125 g sugar
1 litre of water
Method
1. Steam yam and sweet potato for 10-15 minutes or until soft. Set aside.
2. Put the sago in a sieve and rinse in cold water. Then boil until it is transparent. Drain, run it through with cold water again and set aside.
3. Next, the syrup! Boil the sugar and pandan leaves in a pot of water till the sugar dissolves.
4. Add in the coconut milk and stir till even.
5. Now for the chewy things. Place the tapioca flour into a bowl. Pour in a bit (mind you this means about 4 tbs!) of fresh boiling water into the bowl and stir till flour thickens. The aim of this is to make a dough, so add flour or water as needed till you get it right. Roll the dough into long strips and break off pieces about 2 cm thick to toss into the boiling syrup.
6. Toss the potato and sago into your concoction. Boil until mixture thickens slightly and the chewy bits turn transparent.
7. Voila! Eat it hot or cold. Personally, I like it chilled.
