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Bubur Cha Cha (Inspired by the Dragon Playground)

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Level

moderate

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Cooking

20 min

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Preparation

60 min

Ingredients

Servings

4
Pumpkin
300 g
Thai Yam
200 g
Coconut Soup
Pandan Leaves
tied into a knot
8
UHT Coconut Cream
santan
200 ml
Sugar
65 g
Water
400 ml
Salt
1⁄4 tsp
Tapioca Jelly
Tapioca Starch
sifted
100 g
Blue Food Colouring
1⁄4 tsp
Red Food Colouring
1⁄4 tsp
Water
boiled
75 ml

How to cook

Prepare the pumpkin and yam

  • Steam the pumpkin and yam for about 20 minutes until softened but still firm.
  • You can remove the pumpkin earlier as it takes less time to cook.

Prepare the tapioca jelly

  • Pour boiling water over the tapioca starch and quickly mix it.
  • Let the dough cool slightly, then knead quickly until smooth and pliable.
  • Divide the dough into 3 portions then use food colouring to dye one portion blue, one portion red, and leave one portion white - knead until evenly coloured.
  • Roll the dough into a long strip then shape and cut into 1cm cubes (sprinkle tapioca starch to prevent them from sticking).
  • Shake off any excess flour, then cook the tapioca cubes in boiling water for 5 minutes (when the tapioca cubes float to the surface, they are cooked).

Prepare the coconut soup

  • Add the pandan leaves, sugar and water into a pot and boil for about 10 minutes.
  • Discard the pandan leaves, lower the heat, then add in the coconut cream and salt.
  • Simmer for 10 minutes on medium-low heat without the cover, then remove from heat.

Assemble and serve

  • Cut the pumpkin into the shape of the dragon playground.
  • Cut the yam to form the dragon’s eye and tiles.
  • Arrange the dragon-shaped pumpkin with the blue tapioca jelly and 1cm yam cubes as tiles.
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