Bubur Cha Cha / Pengat (Coconut Milk Dessert)
As a Malaysian citizen must have eaten Bubur Cha Cha , it's one of the Baba Nyonya traditional desserts and also the desserts that I loved.
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Cooking tools:
- Steamer basket
- Chef's knife
- Cutting board
- Pot
- Stove
- Saucepan
- Mixing bowl
- Spider strainer
- Colander
- Kitchen scale
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
Ingredients
- 50 g Garnet Sweet Potato
- 50 g Purple Sweet Potato
- 50 g Yam
- 2 Banana
- 20 g Sago
- 200 ml Coconut Milk
- 2 Pandan Leaf
- 100 ml Water
- 200 ml Evaporated Milk
- 40 g Tapioca Flour
- 20 ml Hot Water
- 3 Butterfly Peas Flower (for blue coloring dough)
- 3 Pandan Leaf (for green coloring dough)
- A pinch of Salt
- 100 g Palm Sugar
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