Bubur (Malay) Cha Cha and Tau Suan in Singapore dessert.

My mother want o eat these two dessert but unable find at our food courts and hawker center.

So I decide to make my Bobo Cha Cha with Tapioca Flour Cubes and Tau Suan.

Bubur Cha Cha

I use Heng Guan coconut milk instead of freshly squeezed from coconuts which more healthily & less cholesterol.

Ingredient ( Serves 4 - 5 persons)

150gm peel medium yam peeled and sliced into small
1 peel medium orange-flesh local sweet potato and sli

ced into small
1 cup of tapioca flour cubes

50 g small pearl sago (Soak in water for 10 mins)
1 small packet of Heng Guan coconut milk cream with ½ pot of water (about 400 ml)
100 gram of sugar (*may adjust amount to your desired sweetness)
4 Pandan (screwpine leaves) - a few leaves crushed and tie into a knot

Ingredients for colourful starch cubes:
150g of sieved tapioca flour
50ml of hot boiling water
Few drops each of red, yellow and green food colourings
Pinch of salt

Methods
(1) Mixed tapioca flour and salt into a mixing bowl.

(2) Slowly pour in hot boiling water and stir to combine well until turns dough-like texture.

(3) Place on dough on table and divide dough into 3 parts.

(4) Mix each portion with 2 different colourings prepared and leave one portion as without colour.

(5) Knead to combine colour well combined and into square or round thin stripe. Cut into small cubes.
(6) Steam the yam and sweet potato separately until tender, for about 10 minutes. Yam slightly longer.

(7) In a large pot, boil water with pandan leaves , sugar and tapioca flour cubes. At low heat until all the cubes float up about 15min. Texture of cooked tapioca flour cubes is chewy. Drained after soak with ice water.

(8) Add in the cube sweet potato and yam and sago

(9) Add in the coconut milk and salt and bring to boil. Do not over boil to avoid coconut milk from curdle and turn oily. Finally add cooked colour starch cube.

(10) Can serve hot or cold as snack or dessert.

Tau Suan (Split Green Bean Dessert)

Ingredients(Makes 4 rice bowls)
150g split green (mung) bean
2 pandan leaves, washed and tied to a knot
50g rock sugar
500ml water

Starch Solution:
2 tbsp potato starch water, mixed with 2 tbsp water into a solution

Method

1. Soak the beans in water for 2 hour. Drained and rinse 2 times water.
2. Steam the beans for about 30 minutes with some pandan leave until soft.
3. Boil a pot of water about 500ml with pandan leaves & sugar.

4. Bring to the boil about 10 minute, reduce heat, and add in the steamed beans.
5. Stir the solution to ensure at is even mixed. Pour in the thickener slowly until mixture thickens and stir.
6. Cook until the soup thickens slightly and translucent .
7. Serving bowls when hot or warm with you tiao on top.

My mother like it very much but I did not buy you tiao. It would be better with you tiao.