Bubur Cha-Cha
(Taro & Sweet potatoes With Tapioca Jellies Coconut Milk Dessert)
Bubur Cha Cha or Taro & Sweet Potatoes With Tapioca Jellies Coconut Milk Dessert is a delicious, easy to make, very colourful, healthy & popular around the world especially in South East Asia. This medley of orange & purple sweet potatoes, taro, black eyed peas and tapioca cube jellies infused in rich coconut milk base dessert can be served hot or cold. Let’s make & enjoy this healthy version of Bubur Cha Cha dessert with less sugar/less sweet recipe today!
Ingredients A:
- 1/3 Cup of Dried Cube Tapioca Jellies
- 3-4 Cups Water (to boil the tapioca cubes)
Ingredients B:
- 1/3 Cup Black Eyed Peas (rinsed & drained)
- 3 Cups Water (to boil the black eyed peas)
Ingredients C:
- 1 Small/Medium Taro (peeled, cubed & rinsed)
- 1 Medium Orange Sweet Potato, peeled, cubed & rinsed)
- 1 Medium Japanese Purple Sweet Potato (optional, peeled, cubed & rinsed)
Ingredients D:
- 3 Screw Pine Leave (tied them into a knot)
- 3 Tbsp of granulated sugar ( -/+, adjust accordingly)
- 2 1/2 Cup of room temperature water
- 1 Cup Coconut Milk (add more if necessary according to your preferences)
- 1/4 Cup Fresh Young Coconut Water/Coconut Water Tetra Pak
Instructions
- Prepare ingredients A. Bring a pot of water to a boil over medium high heat and add dried tapioca cubes. Cook the dried cube tapioca until soft & translucent. This roughly takes 15-20 minutes or so. Stir occasionally.
- Drain and rinse in cold water. Add cooked cube tapioca into a small bowl filled with room temperature water and let it sit in the water until they are ready to use.
- Prepare ingredients B. Bring a pot of water to a boil over medium high heat. Add black eyed peas and cook for 20-25 minutes or until softened. Drain and set aside.
- Prepare ingredients C. Peel, cube and rinse both sweet potatoes & taro. In a wok or steamer pot filled with enough water for the steaming process , arrange cubed orange sweet potatoes & cubed taro in a steamer rack. In a small separate bowl, add the cubed purple sweet potatoes and place them on the same steamer rack next to the orange sweet potatoes & taro (see photo).
- Steam for 20 minutes or until softened. Remove & set aside to cool.
- Prepare ingredients D. In a medium size of pot or saucepan, add 2 1/2 cups of water & knotted screwpine leaves. Bring this to a boil over medium high heat.
- Add coconut water & cooked black eyed peas.
- Lower down the heat to medium. Add coconut milk and sugar.. Stir and mix for a minute or two until the sugar dissolves. Let them cook for another 2 minutes before adding the remaining of the ingredients.
- Drain & strain the cooked cube tapioca jellies that we set aside earlier with a strainer.
- Add orange sweet potatoes, purple sweet potatoes, taro & cube tapioca jellies into the sweet soup mixture.
- Stir gently and simmer for 2- 3 minutes.
- Turn off the heat.
- Transfer them to a serving bowl and serve hot. Alternatively, once they cool down, you can chill them in the fridge for 1.5-2 hours and serve them as a cold dessert.
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Video
Tips & Notes
- Add the cooked cube tapioca jellies in a bowl of water to prevent them from sticking while you prepare the rest of the ingredients.
- Japanese purple sweet potato is optional.
- Since sweet potato is naturally sweet as well as fresh coconut water, I used less sugar in this recipe. Adjust sugar according to your taste buds.
- Don’t use or add too much water in this dessert. This will dilute the coconut milk in the dessert. We want a richer taste of coconut milk for this dessert.
- If fresh young coconut water is not available, substitute it with coconut water tetra pak.
- Alternatively, you can use canned black- eyed peas.
- You can use sago pearls instead of dried cube tapioca. Omit this if you dislike sago pearls or cube tapioca jellies.
- Double the ingredients for a big serving.
