Sweet Potato Bu Bur Cha Cha

Decided to go into a kueh feast today, sharing with my mama group. This is 1 of the dessert I made today! 

Quite interesting and everything I did on a guage exploring a few recipes online! Credits to a SHC (Singapore Home Cooks) member, Angelin Goh, I mostly refer to her as a guide for my ingredients and method used today! This is her link to her video on how to make the dessert! Very simple and straightforward! I only think the tapioca jelly needs some time, if you omit it, it is a simple n fast recipe!! 

Super chewy n nice lor!! The tapioca!! Love max!! I seperate all the ingredients n only scoop in once the coconut milk is done, except tapioca jellies. Then chill them and add tapioca jelly before serving!

Bu Bur Cha Cha (adapted from Angelin Goh, video recipe above)

Tapioca Jelly:

150g Tapioca Starch

100g Boiling water

2-3 drops of colourings as desired

600ml Coconut Cream

900-1000ml Water, adjusted accordingly

Sugar, Taste accordingly to preferred sweetness

1 knot Pandan Leaves

1/2 cup cooked sago

1 sweet potato, cubed n steam

1 purple sweet potato, cubed n steam

1) Steam sweet potato and set aside. Cook sago, drained and set aside too.

2) Mix Tapioca Starch with boiling water and knead to a pilable dough. Add colourings and roll into a long piece. I use a scissors to cut them on a ‘tapioca’ dusted plate.

3) Put in boiling water to cook til it floats. Drain and put in cold water for 5 mins. Drained and set aside.

4) Bring water and pandan leaves to boil. Lower heat and slowly stir in coconut milk.

5) Add sugar and continue stirring til sugar dissolved.

6) Add in sago and mix them up. Stir in sweet potato and serve warm or cold with tapioca jellies.