Bubur Cha Cha Kuih

Bubur Cha Cha Kuih.jpg

Bubur Cha Cha Kuih 1.jpg

Ingredients
Bottom Layer Ingredients (A)
60 g rice flour
80 g tapioca flour
35 g sago flour
(sieve the flour mixture)
150 ml coconut milk
100 ml water

Bottom Layer Ingredients (B)
120 g sugar
1/2 tsp salt
100 ml coconut milk
150 ml water

1 cup mixed sweet potato and yam – cut into small cubes

Top Layer Ingredients (C)
30 g rice flour
50 g tapioca flour
(sieve the flour mixture)
75 ml coconut milk
50 ml water

Top Layer Ingredients (D)
120 g shredded gula melaka
1/4 tsp salt
175 ml water
2 pieces pandan leaves – tied into a knot

2 tbsp ready made cendol stirps

Method
1) Combine ingredients (A) together and set aside.
2) Place ingredients (B) in a deep sauce pan and bring to a boil, pour into (1) and stir as you mix in sweet potato and yam cubes. Pour the batter into a plastic sheet lined 7″ square tin. Steam over medium heat for 10 minutes. Set aside.
3) Combine Ingredients (C)  together and set aside.
4) Combine Ingredients (D) into a clean saucepan, bring to a boil, off heat and discard pandan leaves. Add in cendol strips and slowly pour onto (3) and mix together. Pour on top of No (2) and smooth the top with a spatula. Steam for 25-30 minutes.
5) Cool down for at least 4-5 hours before slicing with a plastic oil knife.

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