Filipino Style Bubur Cha Cha Food
FILIPINO STYLE BUBUR CHA-CHA
A delicious dessert. Also from Flavours magazine. You can substitute other tropical fruit for jackfruit which is not always available. Would be delicious with mango.
Provided by Wendys Kitchen
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam sweet potato and taro.
- Boil cassava in a pot with the thin coconut milk.
- Cook until cassava is tender and translucent.
- Add sweet potato, taro, jackfruit and banana.
- Add thick coconut milk and season to taste with sugar and salt.
- If you wish to thicken mix a tablespoon of tapioca flour with some water and add to pot.
- Stir and bring to boil before turning off heat.
- Serve warm.
Nutrition Facts : Calories 627.1, Fat 22, SaturatedFat 19.3, Sodium 96, Carbohydrate 109, Fiber 5.5, Sugar 36.1, Protein 4.3
PASTA CHILI CHA CHA
This is a neat cross between a pasta dish and a chili dish. Kids love it. Great if you need a quick, delicious weekday meal.
Provided by MMers
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- When cooked, drain and return to pot to keep warm.
- Meanwhile, in large frying pan brown beef with onion.
- Drain fat.
- Add next 8 ingredients.
- Mix well.
- Simmer, uncovered, for 10 minutes stirring occasionally.
- Toss meat mixture with hot noodles and serve topped with shredded cheddar cheese.
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BUBUR CHA CHA (NYONYA COCONUT MILK DESSERT)
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Category DessertCalories 474 per serving
- To prepare the tapioca jelly, create a dough by adding water to the tapioca flour. The water has to be boiling hot or else the flour would not form a dough.
- Divide the dough into two portions. And red and green food colouring respectively. Flatten the doughs and cut them into smaller pieces. Heat up water in a pot to boil the pieces of dough until they turned translucent. Once cooked, put them into a bowl of cold water to prevent them from sticking together.
- Bring water to a rolling boil in a pot. Cook sago until translucent. Sieve the cooked sago to remove excess water. After that, add cold water to the cooked sago to prevent them from sticking together.
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- Peel and slice the pumpkin and yam lengthwise into 2cm thick slices. Steam the pumpkin and yam for about 20 minutes. Remove the pumpkin earlier because it takes less time to cook. It is important not to overcook the pumpkin and yam as they will turn mushy.
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- In boiling water, boil black-eye peas until soft. Boil sago separately, until translucent and cooked.
- Peel and cut all potatoes and taro into cubes or desired shapes. Steam, separately, until cooked.
- To make tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix the flour and water until well incorporated. When the dough is cool, roll it out evenly on a well floured surface and cut into cube or desired shapes.
- Bring a pot of water, add in 1 table spoon sugar, pour in banana and boil for 5 minutes. Drain and set aside.
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4.7/5 (3)Total Time 1 hrCategory Dessert RecipesCalories 190 per serving
- Fill a large pot with water and bring to a boil. Add in the diced taro and yam. Boil until taro and yam have softened, about 15-20 minutes. Drain into a colander and set aside.
- Put the tapioca starch into a medium bowl and add in the hot boiling water. Use a spatula to mix until a dough forms. If you're using food colouring, add it in now. Use your hands to knead the dough and transfer it onto a flat surface. Roll into a long coil and cut into desired shape. Dust with additional tapioca starch if it's too sticky.
- Fill a small pot with water and bring to a boil. Add in the tapioca jellies and cook for about 10-15 minutes, until they float to the top. Strain out the jellies and set aside in a clean bowl.
- Using a small pot, add in the 1 C water and bring to a boil. Pour in the sago pearls, give it a quick stir and turn off the heat. Remove the pot from heat and replace the lid. Give it a stir every so often. The sago pearls will be cooked when they're translucent.
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