Ingredients:-
• ¼ cup (40g) black-eye beans• (8 oz/225g) taro (yam), peeled and cut into ¾-inch cubes
• (8 oz/225g) orange sweet potato, peeled and cut into ¾-inch cubes
• (8 oz/225g) yellow sweet potato, peeled and cut into ¾-inch cubes
• (8 oz/225g) purple sweet potato, peeled and cut into ¾-inch cubes
• 2 tbsp (20g) sago (or tapioca pearls)
• 2 cups (480ml) water
• ½ cup (160g) granulated sugar/ rock sugar
• 4 pandan leaves, shredded and knotted
• 1 can (400ml) coconut milk
• 1 large firm banana, peeled and cut at a diagonal into ¼ inch thick slices
• Salt to taste
Tapioca flour jelly:-
• 100g Tapioca Flour
• ½ cup Boiling Water
[Red color – Dragon Fruit & Green color – Pandan leaf]
• 100g Tapioca Flour
• ½ cup Boiling Water
[Red color – Dragon Fruit & Green color – Pandan leaf]
Instructions :-
1. Rinse and soak black eye beans in hot water for about 15 minutes. Drain. Boil for 25 minutes until tender but not mushy. Drain.
1. Rinse and soak black eye beans in hot water for about 15 minutes. Drain. Boil for 25 minutes until tender but not mushy. Drain.
2. Steam cubed yam/ taro, and all sweet potatos for 5 minutes.
3. Boil sago (or tapioca pearls) for 7 to 8 minutes. Drain and rinse under cold water to remove excess starch.
4. To make tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix the flour and water until well incorporated. When the dough is cool, add in color and roll it out evenly on a well floured surface and cut into cube or desired shapes.
5. Bring a pot of water, add in 1 table spoon sugar, pour in banana and boil for 5 minutes. Drain and set aside.
6. Combine water, and knotted pandan leaves in a medium sized pot. Stir to dissolve or melt sugar.
7. Add steamed yam/ taro, purple, orange & yellow sweet potatoes, banana, black eye beans, sago, tapioca flour jelly, coconut milk, and salt.
8. Cover and bring coconut sauce to a boil. Reduce heat to medium low and simmer for 4 to 5 minutes.
9. Turn off the stove. Removed pandan leaves and serve either warm or cold.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212388805061491&set=pcb.1819934184934175&type=3
Credit: Eelynn Koay
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/02/complete-recipe-bubur-cha-cha.html
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