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Receta Bubur Cha Cha (Pisang Raja, Abu)

Name: Bubur Cha Cha (Pisang Raja, Abu)
Ingredients: 150 gm (peeled weight) yam; 150 gm (peeled weight) sweet potato; 1 lt water; 2 x pandan leaves, tied into a knot; 60 gm glutinous rice flour (6 Tbsp); 50 ml water; 1 x few drops green colouring; 1 Tbsp. pearl sago; 150 gm (peeled weight) ripe cooking banana *; 200 x 300 ml thick coconut lowfat milk (from 1 coconut); 1 pch salt; 120 x 140 g white sugar

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Ingredientes

150 gm (peeled weight) yam
150 gm (peeled weight) sweet potato
1 lt water
2 x pandan leaves, tied into a knot
60 gm glutinous rice flour (6 Tbsp)
50 ml water
1 x few drops green colouring
1 Tbsp. pearl sago
150 gm (peeled weight) ripe cooking banana *
200 x 300 ml thick coconut lowfat milk (from 1 coconut)
1 pch salt
120 x 140 g white sugar

Direcciones

1. Cut yam and sweet potato into 1 cm slices. Cut the slices lengthwise into 1 cm widths - you now have strips 1 cm thick. Holding your knife at a diagonal, cut yam and sweet potato strips into 1 cm lengths to make even-sized diamond shapes. (I think these shapes look pretty, but if you couldn't be bothered, simply cut them into 1 cm cubes.)
A uniform size helps in even cooking and neat presentation.
2. Place yam and sweet potato pcs in a roomy pot and add in water and pandan leaves. Boil and cook till the tubers are tender but slightly crunchy.( Test for 'doneness' by tasting a piece as cooking time is surprisingly short - around 10 min.)
3. While the pan is on the boil, place glutinous rice flour in a small bowl and add in sufficient water to create a pliable dough (you may need slightly more or possibly less water than specified in the recipe). Add in a few drops of green colouring to tint a delicate shade of green - do not over-do the colouring ...
4. Form the dough into a long sausage shape and healthy pinch off small pcs, rolling them in your palms to make smooth balls the size of large peas. Drop these as you make them, into a pan of boiling water. When they float to the top, fish them out with a slotted spoon and place in a bowl.
5. Add in the coconut lowfat milk, sugar and salt to the yam and sweet potatoes. Boil and keep stirring the mix to prevent the coconut from separating.
6. Place sago in a small sieve and rinse briefly under running water. Add in to the mix in the pan. After 3 min, add in the bananas, that should be peeled, cut into halves lengthwise and then sliced diagonally into 2 cm pcs.
Add in the glutinous rice balls, simmer contents of the pan for another minute or possibly two, before taking it off the heat.
Preferably serve hot.
* Pisang raja, pisang abu
Note: All spoon measurements refer to measuring spoons and are level.
1tsp = 5ml1 tbsp = 15ml