Bubur Candil (Sweet Tapioca Balls in Coconut Cream Sauce)

Name: Bubur Candil (Sweet Tapioca Balls in Coconut Cream Sauce)
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 5
Cuisine: Budget Friendly
Ingredients: 2 stalks Pandan Leaves (knotted); 1 Vietnam Prepacked Japanese Sweet Potato (peeled and cut into bite-sized cubes); 1 Purple Sweet Potato (peeled and cut into bite-sized cubes); 200 g Tapioca Starch; 1/2 Tbsp Beetroot Powder; 1 Tbsp FairPrice Fine Sugar; 100 ml Water; 200 g Tapioca Starch; 2 tsp Matcha Powder; 1 Tbsp FairPrice Fine Sugar; 100 ml Water; 100 g Gula Melaka (chopped roughly); 3 stalks Pandan Leaves (knotted); 400 ml Water; 400 ml Coconut Cream

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Level

-

Cooking

15 min

Preparation

45 min

Ingredients

Servings

Pandan Leaves (knotted)	2 stalks
Vietnam Prepacked Japanese Sweet Potato (peeled and cut into bite-sized cubes)	1
Purple Sweet Potato (peeled and cut into bite-sized cubes)	1
Red Dough
Tapioca Starch	200 g
Beetroot Powder	¹⁄₂ tbsp
FairPrice Fine Sugar	1 tbsp
Water	100 ml
Green Dough
Tapioca Starch	200 g
Matcha Powder	2 tsp
FairPrice Fine Sugar	1 tbsp
Water	100 ml
Coconut Cream Sauce
Gula Melaka (chopped roughly)	100 g
Pandan Leaves (knotted)	3 stalks
Water Add more water if you prefer a runnier consistency	400 ml
Coconut Cream	400 ml

How to cook

Prepare the sweet potato and coloured tapioca balls

Boil the sweet potatoes for 15 to 20 minutes, or until they are tender when pierced with a fork. It’ll take less time if you cut the sweet potatoes into even smaller pieces. Set aside.
Mix the tapioca starch with the beetroot powder and fine sugar until well combined. Fill a pan halfway with water, and keep stirring this mixture on the stove over low to medium heat until it turns pasty.
Remove from heat and knead until even and smooth. The dough should look slightly rough and dry. With your hands, mould small pieces of the dough to your desired shape.
Repeat this process for the green dough.

Cook the tapioca balls

Boil 200ml of water in a pot and add the two knotted pandan leaves. Add the tapioca balls and cook until they float; once they reach the surface of the water, cook for another 5 mins.
Dunk the cooked tapioca balls (or candil) in a bowl of ice water and set aside.

Prepare the coconut cream sauce to serve!

Add all the ingredients except the coconut cream in another pot. Boil and keep stirring the mixture until the gula melaka has melted completely.
Add the sweet potatoes and boil for another 5 mins. Lower the heat and add the coconut cream, stirring to avoid any coconut cream separation.
Distribute the candil evenly among the serving bowls, and pour in the warm coconut cream sauce. Enjoy!