Bubur Cha Cha

In Hong Kong, people usually eat dessert after dinner. The traditional Chinese dessert is based on sweet soup with some beans, glutinous rice balls or other ingredients. Nowadays, Hong Kong is developed to an International dessert heaven. Why? U can enjoy a dessert not only in a restaurant, but also in the dessert shops which are opened till late. Furthermore, besides traditional desserts, there's many choices of Western and Asian desserts. It's so convenient to enjoy the sweet pleasures any where/ any time.

Unfortunately, it's different here in The Netherlands. If you want to have some sweet soup, you can go to the Chinese restaurants in The Hague, Rotterdam and Amsterdam. They will serve you standard sweet soup or fruit after dinner. If you want something else, sorry! They only make one type per day. 

What about home- made sweet soup? You will not only have the choice of ingredients, also the right sweetness up to your flavour, how great is that! This time I'll make a Malaysian dessert, Bubur Cha Cha. It takes maybe an hour to complete this dessert, but once you taste it, everything is just worth it :D



















Ingredients

150gg taro 
150g yellow sweet potato 
150g orange sweet potato 
150g sweet corn
50g sago
2 banana
3 pandan leaves  
100g Chinese brown sugar 
250ml coconut milk 
1L water  
salt

80g rice flour
80ml cold water

Method 

1. Cut the taro and sweet potatoes in cubes and steam on boiling water for 20 minutes. 

 

















2. Slice the banana. 

3. Pour some hot water in the pan and cook the sago for 15 minutes over medium heat. Drain it and separate the sago with cold water. 

 

















4. Let's make the glutinous rice balls. Prepare a plate with foil. Put the rice flour in the mixing bowl. Add cold water (little by little) and knead till a soft dough (not stick on the bowl). Take out a piece of the dough and roll into mini ball (1cm). Put on the plate.  

 













 




































5. Pour some hot water in the pan and cook the glutinous rice balls till they are rising. Drain it. 


 















 

















6. Wash the pandan leaves and make a knot.

7. Cook 1L hot water with Chinese brown sugar and pandan leaves in the pan. Cook for 10 minutes over medium heat. 


 
















8. Pour the coconut milk in the pan. Then add taro, sweet potatoes, sago and a pinch of salt. Cook it for 5 minutes over medium heat. 

 

















9. Add sweet corn, glutinous rice balls (separate with cold water) and sliced banana in the pan. Cook it for another 5 minutes. Taste it! 

A perfect warm dessert after dinner.


Note

* Flavour extra sweetness if it's necessary. 

* You can get the ingredients in the Asian toko.