BUBUR CHACHA

To many

this is definitely not their cup of tea

because it is sweet and 

also, with the amount coconut milk used

but

it is mine

I usually get my share of this sweet dessert

when Ah Cheng,

my good helper in the office

and 

like a daughter near me

will come with a pot of home-cooked Bubur Chacha

to share in the office

If you have a sweet tooth like me

you can try out this recipe

It is a matter of preparing all ingredients ready 

&

putting them together.

Simple?

Bubur Chacha

150g sweet potato, cut into cubes or wedges, steamed

150g yam, cut into cubes or wedges, steamed

60g black eye beans, soaked overnight & boiled in pressure cooker

1 Tbsp small sago

4 cups water

3 pandan leaves, knotted

1/3 cup coconut milk

sugar to taste

1) bring to a boil, previously boiled black eye beans including the water.
    Reduce the amount of water added, accordingly.

2) add pandan leaves & sago

4) when sago turns clear, stir in cooked yam & sweet potato 

5) add sugar to taste

6) lastly, add coconut milk & switch off fire when it starts to boil

7) can serve hot or cold

Notes (to add colour to the dessert)
1. I have steamed some purple sweet potato, mashed & mixed with some
    glutinous rice flour to make into balls. Pre-cooked in water & added
    to the bubur chacha. 
2.  A mixture of different types of sweet potatoes makes the dessert 
     colourful.
3. If you are in the mood of adding more colours, try making balls or shapes
    using tapioca flour kneaded with juice from pandan leaves or blue pea 
    flowers.