Bubur Cha Cha Resepi
Bubur cha cha resepi ~ Nanyang means south of sea generally known as southeast asia in chinese each country in southeast asia has its own variation of this desserta medley of sweet potatoes in yellow orange and purple color yam taro black eye peas etc cooked in a sweet coconut milk base. Resepi bubur cha cha memang menjadi pilihan ramai ketika bulan ramadhan menjelma selain daripada bubur kacang hijaubukan sahaja boleh diperolehi di masjid yang menyediakan sebagai morehpara ibu juga sediakan sebagai pemanis mulut untuk jadikan sebagai hidangan berbuka. To the sweet potatoes you add a little pearl tapioca for a textural counterpoint.
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I like putting all kinds of sweet potatoes together with black eyed beans.
Bubur cha cha resepi. The different types of tubers provide texture and color while pandan leaves give it a light sweet fragrance. Rendam cha cha segera selama 10 minit rebus sehingga lembut dan kemudian toskan. The aroma of pandan leaves and coconut cream will get you hooked. Resepi bubur cha cha hidangan pencuci mulut zaman berzaman yang sangat sedap dan menyelerakan.
In the past the original ingredients simply comprised of sweet potatoes taro or yam and colourful tapioca cubes with coconut milk as the soup base. When the temperature dips there is no dessert more satisfying than a bowl of warm sweet soup like bubur cha cha. Rebus ubi keledek sehingga hampir empuk dan toskan. Masak dengan api yang sederhana dan sentiasa dikacau.
Bubur cha cha or bobo cha cha is a coconut based nyonya dessert which is easily identified by the colourful tapioca cubes the signature of this dish. Puas hirup kuahnya yang lemak manis tu. Masukkan santan cha cha ubi keledek gula melaka gula garam sagu dan daun pandan ke dalam periuk. Kombinasi keledek oren keladi dan cha cha sungguh sedap sekali.
Bubur cha cha is a nyonya dish made with different types of sweet potatoes and yam or chinese taro. Masak sehingga mendidih kemudian tutup api. Masukkan santan cha cha ubi keledek gula melaka gula garam sagu dan daun pandan ke dalam periuk. Rebus ubi keledek sehingga hampir empuk dan toskan.
Coconut milk makes the sauce rich and creamy and sago helps thicken it. Maklumlah dah lama tak makan. The translucent tapioca pearls add an interesting texture in the coconut soup. To the sweet potatoes you add a little pearl tapioca for a textural counterpoint.
This classic malaysian dessert bubur cha cha is always a hit in our gatherings. Masakan bubur cha cha ni sangatlah mudah cuma pastikan anda menggunakan santan yang segar sebagai bahan utama pasti rasanya sedap. Sesuai dihidang untuk minum petang ataupun di hari keramaian. Resepi ini agak berbeza daripada verisi pencuci mulut nyonya kerana menggunakan cha cha segera yang mudah.
Rendam cha cha segera selama 10 minit rebus sehingga lembut dan kemudian toskan. Gambar kat bawah ni cuma guna untuk shoot sahaja tetapi realitinya saya pindahkan kedua dua bubur cha cha dalam ramekin ini kedalam mangkuk besar selepas selesai ambil gambar dan habiskan semuanya.
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