Bubur Cha Cha Taro / Yam & Sweet Potatoes in Coconut Milk Dessert Tong Sui | BIG Bites MY (Cubie)

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 the sweet potato.

Cut the sweet potato into small cubes (about 1cm cube).

Soak the sweet potato cubes in water to prevent discoloration.

Peel the taro / yam.

Rinse the taro / yam and cut into small cubes (about 1cm cube).

Peel the purple sweet potatoes.

Rinse the purple sweet potatoes and cut into small cubes (about 1cm cube).

Cut the grass jelly into small cubes (about 1cm cube) and set aside in the fridge for later.

Rinse the pandan leaves to wash off any dirt and crush them slightly.

Bunch the pandan leaves up and tie a knot.

Bring 750ml of water to a boil.

Add sugar and pandan leaves to the boiling water.

Cover and boil over medium-low heat for 15 minutes.

Add coconut milk and boil over medium-low heat until bubbles start rising to the surface, then turn off heat and set aside.

Bring water to a boil in a steamer and place all the tuber cubes into the steamer.

Cover and steam over medium-low heat until the tuber cubes are fork tender (about 25 to 30 minutes).

After steaming for 30 minutes, pierce with a skewer to check if the tuber cubes are tender; steam for a few more minutes if needed.

Discard the pandan leaves and add the steamed tuber cubes to the coconut milk syrup.

Taste and flavor to your liking.

Bubur Cha Cha can be served hot or chilled; ladle into a bowl and top with some grass jelly cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens