Bubur Cha Cha Dessert/Nyonya Coconut Milk Dessert/Pengat/ Sweet Potatoes Coconut Milk Dessert

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

palm sugar

🥗Healthier: brown sugar

💰Cheaper: granulated sugar

Brown sugar provides a similar flavor profile.

Peel and cube sweet potato, purple sweet potato, orange sweet potato, and yellow sweet potato into 1.5 cm cubes.

Soak peeled sweet potatoes in water to prevent oxidation.

Place the cubed sweet potatoes and taro in a steamer with pandan leaves on top.

Steam for 15-20 minutes until tender, testing with a fork.

For the starch jelly, mix 200g of tapioca flour with hot water to form a dough.

Knead the dough for 1-2 minutes until evenly mixed.

Divide the dough into two, adding green food coloring to one and red to the other, kneading until colored evenly.

Roll each colored dough into a cylinder and cut into triangles, dusting with tapioca starch to prevent sticking.

Boil 3 liters of water and drop the jelly pieces in, cooking until they float to the top (about 4 minutes).

Plunge the cooked jellies into cold water to stop cooking and prevent sticking.

To make the soup, boil 600ml of water with rock sugar, pandan leaves, and salt until sugar dissolves.

Reduce heat and add coconut cream, simmering gently without boiling to prevent separation.

Serve the dish hot or chilled, adding a scoop of each root vegetable and starch jellies, topped with coconut soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens