Bubur Cha Cha

While the average Bubur Cha Cha found in kopitiams can be tongue-numbingly sweet, making it at home means that you can control the amount of sugar used and allow the main ingredient of sweet potatoes to really shine.

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Part I: Sous Vide Coconut Sauce
  • 800g Heng Guan Coconut Milk
  • 120g Sugar
Part II: Sous Vide Sweet Potato/Yam
  • 200g Yam
  • 200g Orange Sweet Potato
  • 200g Purple Sweet Potato
Part III: Ruby Jelly
  • 66g F&N Rose Syrup
  • 6g Rice Flour
  • 40g Tapioca Flour
  • 3g Glutinous Rice Flour
  • 48g Water
Part IV: Sago Pearls
  • 300g Sago Pearls
Part V: Coconut Sauce
  • 100g Heng Guan Coconut Milk
  • 6.5g Sugar
  • 60g Water
  • 0.5g Salt


Part I: Sous Vide Coconut Sauce

1. At a low heat, simmer mixture till the sugar is melted.

Part II: Sous Vide Sweet Potato/Yam

1. Cut yam and sweet potatoes into desired shapes.

2. Using a spray bottle, spray a tad of water onto yam and potatoes before cling wrapping them.

3. Microwave for 5 minutes.

4. Vacuum bag the “microwaved” potatoes and yam with 300g of the Sous Vide Coconut Sauce separately*.

5. Sous Vide potatoes and yam at 70C for 2 hours.

*Do not mix the yam, purple sweet potatoes and orange sweet potatoes together. Must be cooked separately.

Part III: Ruby Jelly

1. Mix everything together and steam it at 100°C for 30 minutes.

2. Cool down and store it in the fridge before cutting.

*Recipe is for 1 Salat Mould

*Do not cling wrap when steaming.

*Shelf life is 3 days.

Part IV: Sago Pearls

1. Soak 300g of sago in cold water for about an hour before tossing them into boiling water for 5 mins.

2. Strain them immediately with a chinois under cold running tap water. Use a whisk to help to strain the sago pearls.

*Sago Pearls are to be made daily, as it will change its texture and color.

**Alternatively, use sago Pearls from Phoon Huat

Part V: Coconut Sauce

1. At a low heat, simmer mixture till the sugar is melted.

2. Pour coconut sauce over sweet potato, yam, ruby jelly and sago pearls.


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