Saturday, June 21, 2008

Bubur Cha Cha

I made this a few days ago when the weather was warm and sunny. I heard the bird singing so happily, reminded me of the rhythm of cha cha .. So, lets Cha... Cha... Cha... You can make this as a desserts or as a sweet treat for your tea (Minum Petang). Here is how I made my Bubur Cha Cha..

Ingredients (4 people):
  • 100g of cha cha
  • a portion of pumpkin - skinless, diced and washed
  • half tin of coconut milk ~ 200ml
  • 5tbsp of sugar
  • 1 tbsp of dark Muscovado sugar (Gula Merah)
  • salt
  • water
  • a Pandan leave
  1. Boil the cha cha and pumpkin in separate pots until soft and tender.
  2. Drain the water.
  3. In a bigger pot, dissolved the sugar and salt with coconut milk. Add Pandan leave to flavor.
  4. Add the cha cha and pumpkin to the above pot and bring to simmer.
  5. Add some water if the gravy is too thick.
  6. Off the heat and let it cool a bit.
  7. Beware: The cha cha will absorb the water (gravy) and get larger. So make sure the 'gravy' is sufficient.
  8. Served.
We like to eat this 4-6 hours after it was cook. So, I always cook this in the morning and enjoy this in the evening (after warming it first).

Health warning: Some people doesn't like so much coconut milk (santan), you can cut down on this by using fresh milk or you can burn of the calories by exercise or Cha..Cha..Cha..

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