Tuesday, February 28, 2012

A twist to it

Do you love to eat (or drink) bubur cha cha? I do! *wink* Bubur cha cha is actually a Nyonya dessert.

This was actually a back-dated post. You know, just managed to sort my photos in the digital camera and transfered and arranged in my pc. So remember this photo of bubur cha cha and before it "aged", I better post it now otherwise I will forget about it again.

Had some leftover glutinous rice flour (pulut) from tang yuen festival, so I used it up for bubur cha cha! Used the normal basic ingredients i.e. coconut milk, sweet potatoes, taro, sago (tapioca pearls)and pandan leaves, and the twist is the coloured rice flour. Added the sweet potatoes, taro and pandan leaves into boiling water. Once the potatoes and taro are soften, you add in the rice flour and sago. Let it cook for about 20 minutes in low heat. Lastly, add sugar to taste and mix well. You can have it chill or hot! Yummy dessert!

What do you add into your bubur cha cha???


Sheoh Yan said...

I love bubur cha cha. I like to chew on teh colourful rice ball especially. I am just afraid of the fat contain in sugar and coconut milk, otherwise I will wallop a big bowl of it.

suituapui said...

Here, they have bubur cacar and ang tao cendol combined...served in a coconut - at Thomson Corner (opposite Sacred Heart School). Nice!

So hard to comment! Have to go through word verification...and then sign into blogger.com and then go through word verification again..... With slow connections like mine, this is absolutely killing!

suituapui said...


Yee Ling said...

love bubur cha cha. everything looks so colourful

Broccoli Ginger said...

oh.. didn't know need to add glutinous rice flour to the soup.

Small Kucing said...

i like but not too much coz i cant stand too much of santan