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Wednesday, 20 June 2012

Bubur Cha Cha with QQ Tapioca Jellies 摩摩喳喳+QQ 地瓜圆


Bubur Cha Cha is one of the dessert soups which I miss a lot since I’ve left my hometown to further my studies in Kuala Lumpur 18 years ago. I can’t recall whether mum cooked this dessert soup before(she isn’t a good cook) but one thing for sure is that she doesn’t know how to make the tapioca jellies.  Recently, I saw Amelia(Amelia De-ssert) made her Nyonya Bubur Cha Cha but it was Eileen(eileen记事本)’s Sweet Potato Dessert Soup that has given me a big motivation to cook this Bubur Cha Cha for the 1st time. I was totally attracted by her homemade Purple Sweet Potato Tapioca Jellies(地瓜圆)!  Tapioca jelly is something that I’ve planned to learn to make for a long time & it couldn’t be better than making this with my favourite purple sweet potato! The texture of these jellies are very Q(springy) & they taste just as good as those from the Meet Fresh(鲜芋仙) & ZenQ Desserts(仙Q甜品)!


Purple Sweet Potato Tapioca Jelly
QQ 地瓜圆

100g Purple Sweet Potato, cut in cubes
50g Tapioca Flour
10g Caster Sugar
2-3tbsp Water

Method:
1. Steam sweet potato until cooked. Mash when it is still hot.
2. Place mashed sweet potato, flour, sugar & water(gradually) in a bowl. Mix until they are well-combined & a smooth, non-stick(but still moist) dough is formed. 
TIP:
My steamed sweet potato was dry so I added some water in the mixture.  You may not need to add water but if you do, please add 1tbsp at a time.  If the dough is too dry, it will break into pieces during shaping, then, add water gradually. But if the dough is too sticky, add in more flour.
3. Divide the dough into 3-4 portions & roll on a slightly floured surface to form a long sausage for each portion.  Cut into 1cm cubes.
4. Bring a pot of water to boil.  Add in the cut dough & cook until they float up.
Amelia’s TIPs:
Remember to stir occasionally to prevent the jellies from sticking together.Soak the tapioca jellies in room temperature water.  This is to prevent the jellies from further cooking & again, to prevent the jellies from sticking together.

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Bubur Cha Cha
摩摩喳喳
Serves 6-8

Ingredients:
250g Orange Sweet Potato, cut in cubes
150g Purple Sweet Potato, cut in cubes
300g Taro, cut in cubes
50g Sago
100g Black Eye Beans(soaked in water, overnight)
Purple Sweet Potato Tapioca Jellies
120g-150g Caster Sugar
1tsp Salt
2 Pandan Leaves, washed & tied in a knot
Abt 1.5cups Coconut Cream(I used Kara UHT Coconut Cream as the Ayam’s brand doesn’t look & taste as good as Kara).

Method:
1. Cook the black eye beans in a pot of boiling water until soft.  In a separate pot, cook the sago until translucent. Scoop out the sago & leave to cool down.
Tip:
Once the sago has cooled down, soak them in room temperature water to prevent them from sticking together.
2. Steam sweet potatoes & taro until cooked.
3. Fill in a large pot with 1.5 litres of water. Add in the pandan leaves & bring it to boil.  With low-medium heat, add sugar & salt. Stir to dissolve the sugar & salt.  Add the black eye beans, the sweet potatoes & taro & cook for 5-10 minutes. Add coconut cream & cook for 5 minutes. Remove from heat.
4. Serve with sago & tapioca jellies

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Winter is the time when we usually visit the doctor more than our own friends.  Isabelle has ear infection & she is taking the antibiotics now & looks like Ethan is having some kind of viral infection too & tomorrow I have to take him to see a doctor.   On the other hand, our carton boxes have arrived in this afternoon which means that I can start packing more seriously than before!  So, I’m going to take a few days off from blogging.  Sorry if I won’t be able to visit your blog like usual but I will come back after a short break 

Enjoy & Take Care, My Friends!