Bubur Chacha
Fresh coconut milk cooked with pearl sago, sweet potatoes, and taro that is sweetened with coconut palm sugar
Equipment
- Stovetop
Ingredients
- ¾ cup pearl sago
- 1 sweet potato cubed
- 1 sweet potato purple, cubed
- 1 taro cubed
- 1 coconut freshly grated
- 3 tbsp coconut palm sugar
- 1 tbsp granulated sugar
- ⅓ tsp salt
Instructions
How to make fresh coconut milk:
- Use a blunt knife to scrape out the coconut from the shell.
- Pulverize in a blender. Then, add enough water to submerge the coconut, and blend well until smooth.
- Use a strainer and squeeze out the milk.
How to steam sweet potatoes:
- Peel the skin of the taro and sweet potatoes and dice them into cubes.
- Put them is a steamer and steam for 15 minutes or until firm but not too soft.
How to cook pearl sago:
- Boil 3½ cups of water and put the sago in at boiling point. Cook for a few minutes and check intermittently to see if it is done and not grainy in the center. Drain the excess water.
How to make the Bubur Chacha:
- Pour the fresh coconut milk into a pan, put the knotted pandan leaves, cooked sago, steamed taro, sweet potatoes, and the sugars.
- Stir well and bring to a boil and turn off the heat. Serve hot or cold.
Notes
- The pieces for sweet potatoes and taro must not too soft but firm and cooked, otherwise you will end up with a mushy broth.
- You could pressure cook the taro and sweet potato but with their skin for one whistle or if you have a WMF cooker, then up to the first red line.
- Soak the sago in hot water from your faucet for 20 minutes or until done. Soaking for too long or over-cooking will make it mushy.
Nutrition
Calories: 252kcalCarbohydrates: 52gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 298mgPotassium: 535mgFiber: 7gSugar: 6gVitamin A: 16046IUVitamin C: 5mgCalcium: 44mgIron: 1mg
