Bubur Cha Cha / Pengat (Nyonya Coconut Milk Dessert)
Course: Dessert
Cuisine: Indonesian Chinese, Malaysian, Singaporean
Prep Time: 25 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 45 minutesminutes
Servings: 4-6 servings as a dessert
Calories: 430kcal
Author: Marvellina
This absolutely delicious dessert is made of a medley of sweet potatoes in purple, orange, and yellow color and also taro/yam serve in sweet and aromatic coconut milk broth studded with soft and chewy tapioca pearls.
120grsugarabout 1/2 cup+ 5 tsp, or more or less to your taste
¼tspsalt
2pandan leavesknotted
Instructions
Steam the sweet potatoes and taro:
Peel and cut the sweet potatoes and taro into bite-size cube. Steam over high heat for 10 minutes or until they are fork-tender but not mushy. Set aside after that
Boil the tapioca pearls:
The tapioca pearls I got do not need to be soaked. Bring a large pot of water to a boil. Add tapioca pearls and cook until they turn translucent and cooked through, about 10 minutes or so. Give them a stir every now and then to prevent sticking to the bottom of the pot. Turn off the heat and cover and let them sit for 10 minutes
Drain off the cooking liquid and rinse the pearls in cold running water. This will get rid of excess starch and prevent the pearls from clumping into each other. Let them soak in cold water while you prepare other things. Set aside
The pearls may appear to still have some cloudiness in the center, don't worry, as long as they are soft and chewy and not hard, they are cooked through
Prepare the sweet coconut broth:
Place all ingredients for the sweet coconut broth, except for the coconut milk, in a large pot. Bring to a gentle simmer to melt the sugar. After the sugar melts, add coconut milk. Take care not to boil the coconut milk or they will curdle. Have a taste and adjust to your preference.Turn off heat
Stir in the cooked sweet potatoes, taro, and tapioca pearls. Serve warm or at room temperature