Bubur Cha Cha......for Chap Goh Meh....

my bowl of yummy bubur cha cha........................

Yesterday was 'Chap Goh Meh'... in hokkien means the 15th day/night of the new lunar year.............In Penang....the chinese celebrated this day that marked the end of the chinese new year celebration by.....having fireworks....worshiping their gods and ancestors....and not to be missed.....the throwing of oranges into rivers or sea by the maidens......wishing for a good husband.......

Me of course with no oranges to throw......ended this new year celebration by cooking a pot of sweet dessert called ' bubur cha cha' to enjoy............here is how i cook it.......

Ingredients:

300 gms sweet potato - the orange variety

300 gms yam

100 gms pearl sago

1 can of ready cooked red beans

500 gms of grated coconuts

sugar syrups

2 to 3 pandan leaves

Method:

First...washed and cubed the sweet potato and yam....steamed seperately til cooked....about 10 mins.....keep aside to cool.....

then add 1/4 cup of water to the grated coconut and squeeze out some thick milk in a muslin cloth.....add a pinch of salt to the thick milk and keep aside in fridge......then add 6 to 8 cups water to the the squeezed grated coconut....mix well and squeeze out the diluted milk in a muslin cloth or fine strainer ......put the milk in a big pot.......together with the knotted pandan leaves and sugar syrup to boiled for about 5 mins......( if you do not have sugar syrup....just add in some sugar )........cook the sago by washing it in running water in a fine sieve before putting it in a pot of boiling water to cook til transparent........strained and wash under running cold water again ....to prevent it sticking together before adding it to the pot of boiling coconut milk......together with the cooked potatoes..yam....and red beans ....( i boiled some colourful tapioca slices which i bought ready made fr. wet market).......lastly add in the thick coconut milk....stir evenly .....under gentle heat........at the first sign of boiling.....removed from heat immediately to prevent the thick coconut from curdling.......served hot or cold...

steamed sweet potatoes and yam...........

the diluted coconut milk boiling in pot with knotted pandan leaves.....

my favourite ....colourful tapioca slices bought from market at rm 2 per packet....i used to make my own by pouring hot boiling water into tapioca flour to make into a soft dough.....add some coloring and cut up into diamond shapes...boiled it in boiling water til transparent... strained and wash under running cold water before using.....spend rm 2 and save you all those backbreaking work.

colourful tapioca slices boiling in a pot.....................