Bubur Cha Cha (Mor-Mor Cha Cha 摩摩喳喳)
- 1 large coloured sweet potato (or taro), diced
- 1 handful mung beans
- 1 handful black eyed peas
- 1 handful peanuts
- 1 handful of lotus seeds
- 14oz can of coconut milk
- 1 cup tapioca pearls (sago)
- 3 large pieces of rock sugar (or to taste)
- In a small pot, bring some water to a boil. Add in the tapioca, stirring immediately to prevent them sticking together, and bring to a boil on medium heat. Let it keep boiling for 2min, again stirring frequently, then turn off the heat. Leave the lid on and let it sit for 10min. By now, most of the tapioca should be translucent (it’s okay to still have some white centers as you’ll be cooking them again later with the rest of the ingredients).
- Pour the tapioca into a sieve and rinse under cold running water. Drain and set aside in a bowl of cold water.
- Bring 2L of water to a boil in a large pot. Add all the beans and cook for ~45min until soft, stirring occasionally. (You can also use the pressure cooker “Bean” setting).
- Add the sweet potato at ~35min mark and cook until they’re soft (check with chopsticks).
- Add the coconut milk, rock sugar, and sago at the 45min mark. Bring to a boil and keep it boiling for 2min. Turn off the heat and let it sit with the lid on for 10min.
- This is basically a bean and taro dessert, so you can add 3-4 kinds of any beans you have in the pantry (red beans, mung beans, black eyed peas, peanuts, red kidney beans, etc.)
- You can use taro, sweet potato, or both
- This recipe makes a large pot – it’s really too much for just the two of us, so I would half it next time.
- Using mung beans and lotus seeds make this quite a cooling dessert and I actually felt the lightheadedness after having two big bowls. If you tend to be sensitive to cooling foods, you can use red beans instead (which I didn’t have on hand).