Bubur Cha Cha II

Today went market and decided to cook bubur cha cha as dessert for tonight.  Since at market, I bought the fresh grated coconut and made the coconut milk myself rather than use those ready packed type.

Ingredients:

$2 Grated coconut from wet market

1/3 cup of pearl sago

1 orange sweet potato, remove skin and cut to cube

1 purple skin sweet potato, remove skin and cut into cube

1/4 yam, remove skin and cut into cube

1/2 cup thick coconut milk from the grated coconut

Pinch of salt

4 pandan leaves, tied into knot

500ml water

1cup water 

50g - 60g sugar

3 pandan leaves, tied into knot

300ml thin coconut milk from the grated coconut

Method:

1. In a pot, bring water to boiling point. Place sago pearl in a siever and place this siever over the pot of boiling water and let it cook till 90% translucent.  Occasionally give it a stir so that the sago pearl will not stick together. Off heat and let it sit in hot water till all become translucent.  Then transfer to cool water and let it sit in cool water.

2. Without adding any water, squeeze the grated coconut to get 1/2 cup of thick coconut milk. Add pinch of salt and keep refrigerate.

3. Add 500ml of water to the grated coconut and squeeze to get 300ml of thin coconut milk. Keep in fridge.

4. In a pot of hot water with 4 pandan leaves, boil the sweet potatos and yam seprately till cooked. Set aside in cool water.

5. In another pot, add 1 cup water, 50g- 60g sugar and pandan leaves and boil till sugar dissolve.

6. Add in 300ml thin coconut milk and let it boil. 

7. Add in the sweet potatos, yam, sago and let it boil. 

8. Once boil, add in 1/2 cup of thick coconut milk. Give it a few stir then off heat.