Bubur Cha Cha (Inspired by the Dragon Playground)
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tied into a knot
UHT Coconut Cream
Blue Food Colouring
Red Food Colouring
How to cook
Prepare the pumpkin and yam
- Steam the pumpkin and yam for about 20 minutes until softened but still firm.
- You can remove the pumpkin earlier as it takes less time to cook.
Prepare the tapioca jelly
- Pour boiling water over the tapioca starch and quickly mix it.
- Let the dough cool slightly, then knead quickly until smooth and pliable.
- Divide the dough into 3 portions then use food colouring to dye one portion blue, one portion red, and leave one portion white - knead until evenly coloured.
- Roll the dough into a long strip then shape and cut into 1cm cubes (sprinkle tapioca starch to prevent them from sticking).
- Shake off any excess flour, then cook the tapioca cubes in boiling water for 5 minutes (when the tapioca cubes float to the surface, they are cooked).
Prepare the coconut soup
- Add the pandan leaves, sugar and water into a pot and boil for about 10 minutes.
- Discard the pandan leaves, lower the heat, then add in the coconut cream and salt.
- Simmer for 10 minutes on medium-low heat without the cover, then remove from heat.
Assemble and serve
- Cut the pumpkin into the shape of the dragon playground.
- Cut the yam to form the dragon’s eye and tiles.
- Arrange the dragon-shaped pumpkin with the blue tapioca jelly and 1cm yam cubes as tiles.
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