Bubur Cha Cha

Recipe:

Tapioca Pearls
1/2 cup tapioca flour
Boiling water as needed

(1) Spread flour on a table, add boiling water as needed 1Tbsp at a time until achieve a soft dough.
(2) Immediately press flat and lay on table, cut into long slices (width according to preference, the wider, the bigger the pearl). Further cut the long slice dough into little square shape, using finger to press and form a mini pearl shape.
(3) In a saucepan, prepare a pot of boiling water, pour all the pearls to boil. The pearl will sink when pour and float when cook. Once the pearls float - sieve and pour into a bowl of cold filtered water. The pearls will turn transparent. Set aside.

Sugar Syrup
1/2 cup brown sugar
1 Tbsp agave nectar

(1) Steam sugar with 1/4 cup water for 10minutes or until sugar dissolved.
(2) Mix with agave nectar. Set aside.

Bubur Chaha
Using a mixture of different potatoes :
1 local sweet potato (cut into cube)
1 china sweet potato (cut into cube)
1 japanese purple sweet potato (cut into cube)

1 thai yam (cut into cube)
1 banana (sliced into bite size)
2 pandan leaves (tied into a short knot)
2 cup fresh grated coconut

(1) Prepare coconut milk : Blend coconut with 5 cups water, sieve and extract the milk out. Set aside
(2) Separately, steam all potatoes and yam till almost cooked - around 20minutes.
(3) In a pot, put coconut milk and pandan leaves and bring to boil in medium temperature. Stir and simmer for 10-15 minutes.
(4) Put in potatoes, yam, banana and tapioca pearls and simmer in medium low temperature for 5 minutes.
(5) Serve hot with or without sugar syrup.

Results:
-The soup tasted better overnight.
-The pearl is a bit hard, need to try to reduce cooking time in the future or make the dough even more sticky when form the pearls next time.


Reference: http://kotakinabalu2.blogspot.com/2013/02/recipe-for-how-to-make-homemade-tapioca.html