Ingredients
- 2 tbsp sago (or tapioca pearls)
- 1 medium sweet potato cut into ¾-inch cubes (9 oz/255g)
- ½ small taro cut into ¾-inch cubes (9 oz/225g)
- 2 pandan (screwpine) leaves, knotted
- 3.5 oz gula melaka (palm sugar, shaved (or brown sugar) (100g)
- 1 small can coconut milk (5.6oz/165ml)
- 1 plantain (peeled and sliced diagonally into ½ inch thick pieces)
- ½ tsp salt
Instructions
- Soak sago in a small bowl for about 15 minutes. Drain.
- Place sweet potatoes and taro in a steamer and steam for 5 minutes.
- Combine 2½ cups (600ml) water and knotted pandan leaves in a medium sized pot. Bring water to a boil. Add gula Melaka (or brown sugar). Stir to dissolve gula Melaka.
- Add sago (or tapioca pearls), steamed sweet potatoes and taro, coconut milk, sliced plantain, and salt.
- Allow the soup to boil for 3 to 4 minutes. Turn off the stove.
- Serve warm in individual bowls.
https://www.rotinrice.com/bubur-cha-cha/
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