A video recipe on how to make Singaporean Bubur cha-cha, a recipe from SBS Food Safari TV show.
Ingredients
½ cup light palm sugar (Gula Melaka), shaved
3 cups water
1 fresh pandanus leaf, tied into a knot
200g taro/yam, peeled and cubed
200g sweet potatoes, peeled and cubed
75g coloured sago pearls, cooked in plenty of water and rinsed under cold water
Coconut Caramel Soup
½ cup light palm sugar (Gula Melaka), shaved
½ cup coconut water
1 fresh pandanus leaf, tied into a knot
3 cups coconut cream
Pinch of sea salt
Coconut Crisps
1 coconut, cracked, peeled
Directions
Place the palm sugar, water and pandanus leaf in a saucepan.
Bring to the boil until sugar dissolves.
Place the taro and sweet potatoes in the syrup.
Simmer until just cooked. Cool and chill.
Coconut Caramel Soup
Place the palm sugar, ¼ cup coconut water and pandanus leaf in a saucepan.
Boil until lightly caramelized and remove from heat.
Gradually pour in the rest of the coconut water, return to heat and simmer for 1 minute.
Remove from heat, add coconut cream and salt.
Leave to cool and then chill.
Coconut Crisps
1. Preheat oven to 150°C.
2. Place coconut flesh on a baking tray and bake for approx. 1 hour until light golden in colour and dry.