Bubur Cha Cha
Bubur Cha Cha, rich in tradition, now made with OKI Full Cream Evaporated Milk for a lighter take on the Peranakan favourite.
Velvety sago, tender taro and crunchy sweet potatoes come together in perfect harmony.
Velvety sago, tender taro and crunchy sweet potatoes come together in perfect harmony.
Ingredients:
100g sago
250g taro
250g yellow sweet potato
200g purple sweet potato
Pandan leaves
1L water
½ tsp salt
1pc Gula Melaka
200g OKI Full Cream Evaporated Milk
250g taro
250g yellow sweet potato
200g purple sweet potato
Pandan leaves
1L water
½ tsp salt
1pc Gula Melaka
200g OKI Full Cream Evaporated Milk
Featured Products:
OKI Full Cream Evaporated MilkCooking Instructions
1. Bring a pot of water to a boil. Add in sago, cook until translucent. Once done, sieve the cooked sago to remove excess water, then transfer the cooked sago to cold water.
2. Steam the diced taro, yellow sweet potatoes and purple sweet potatoes for 20 minutes.
3. In a pot, add in water, pandan leave and salt, bring to a boil. Then add in cooked taro, yellow sweet potato and purple sweet potato, cook for another 5 minutes.
4. Add in cooked sago and OKI full cream evaporated milk, remove from heat. Serve hot and enjoy.
2. Steam the diced taro, yellow sweet potatoes and purple sweet potatoes for 20 minutes.
3. In a pot, add in water, pandan leave and salt, bring to a boil. Then add in cooked taro, yellow sweet potato and purple sweet potato, cook for another 5 minutes.
4. Add in cooked sago and OKI full cream evaporated milk, remove from heat. Serve hot and enjoy.
