MATCHA BUBUR CHA CHA
NICOLEYONG93
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NIKO NEKO
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
Instagram: nicoleyong93
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RECIPE
Matcha Bubur Cha Cha
by @nicoleyong93
Serving: -
Preparation time: 30 mins
Cooking time: 5-10 mins
Total time: 35-40 mins
Ingredients
For Taro balls
35g Tapiocan flour
5g MOKUREN / Genmaicha powder
30ml Boiling hot water
For Bubur Cha Cha
1 tbsp YURI / Matcha powder
125ml Water
2 Pandan leaves
80g Brown sugar
125g Coconut milk
1/8 tsp Salt
60g Taro or yam
60g Purple sweet potato
60g Orange sweet potato
20g Sago
Edible flowers (optional)
Method To Assemble
- Dice taro and sweet potatoes into small cubes and steam for 20 minutes. Set aside to cool.
- In a small pot of boiling water, cook sago for 20 mins until translucent, Sieve the sago to remove excess water. Pour the cooked sago into cold water to prevent them from sticking together.
- While waiting for the taro, sweet potatoes and sago to cook, prepare the Genmaicha taro balls. In a bowl, mix MOKUREN / Genmaicha with tapioca flour. Create a dough by adding hot water to the flour mixture. The water has to be boiling hot for the flour to form a dough. Add more tapioca flour if the dough is too sticky.
- Shape the dough into a long, thin log and cut it into smaller pieces. Dust some tapioca flour to avoid them from sticking together.
- In a small pot of boilig water, gently lower the doughs in. Add 2 tablespoons of cold water when taro balls float. Then cook for another 2-3 minutes. Put the cooked taro balls into a bowl of cold water and set aside.
- In a pot, add sugar into 125ml of water. Place in the knotted pandan leaves and cook under medium heat until sugar dissolves and the mixture begin to simmer. Mix in coconut milk and salt.
- Scoop out small amounts of the coconut mixture and gently pour it into a small bowl with YURI / Matcha powder until there's no trace of the powder. Pour the matcha mixture back to the pot and stir well.
- Add steamed taro, sweet potatoes, sago and Genmaicha taro balls. Simmer for 10 minutes or until the desired texture is reached.
- Serve it warm or you can refrigerate it for at least 3 hours to serve it chilled.
- Add some edible flowers as a finishing touch!
