A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Thursday, 27 August 2015


To many
this is definitely not their cup of tea
because it is sweet and 
also, with the amount coconut milk used

it is mine

I usually get my share of this sweet dessert
when Ah Cheng,
my good helper in the office
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.


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 
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 

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