
Bubur Cha Cha (Inspired by the Dragon Playground)
Level
moderate
Cooking
20 min
Preparation
60 min
Ingredients
Servings
4
Pumpkin | 300 g |
Thai yam | 200 g |
Coconut Soup | |
Pandan leaves, tied into a knot | 8 |
Sugar | 65 g |
Water | 400 ml |
UHT coconut cream (santan) | 200 ml |
Salt | 1⁄4 tsp |
Tapioca Jelly | |
Boiling water | 75 ml |
Tapioca starch, sifted | 100 g |
Blue food colouring | 1⁄4 tsp |
Red food colouring | 1⁄4 tsp |
How to cook
Prepare the Pumpkin and Yam
- Steam for about 20 minutes until softened but still firm. Remove the pumpkin earlier because it takes less time to cook.
Prepare the Tapioca Jelly
- Pour boiling water over the tapioca starch, then quickly mix it.
- Let the dough cool only very slightly, then knead quickly until smooth and pliable.
- Divide dough into 3 portions. Use food colouring to dye one portion blue, one red, and leave the last white. Knead until evenly coloured.
- Roll the dough into a long strip, shape it, then cut into 1cm cubes. Sprinkle tapioca starch to prevent them from sticking.
- Shake off excess flour, then cook tapioca cubes in boiling water for 5 minutes. When the tapioca cubes float to the surface, they are cooked.
Prepare the Coconut Soup
- Add pandan leaves, sugar and water into a pot and boil for about 10 minutes.
- Discard pandan leaves, lower the heat, and add in coconut cream and salt.
- Simmer for 10 minutes at medium-low heat without covering, then remove from heat.
Decorating
- Cut pumpkin in the shape of the dragon playground and 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.
Shop ingredients
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