Ingredient and Portion
Nyonya Bubur Cha Cha Recipe 娘惹摩摩喳喳食谱
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Nyonya Bubur Cha Cha, a dessert that is well-known to all of us. Add some coconut milk to enhance the taste too! Let's explore the secret of Nyonya Bubur Cha Cha recipe below.
马来西亚最具代表性的甜品，娘惹摩摩喳喳！被那五彩缤纷的外形给吸引了吗？娘惹摩摩喳喳食谱也有你不知道的秘密！除了亮丽的外形，阵阵的椰香味扑鼻而来，真叫人食欲大增啊！超棒的！
马来西亚最具代表性的甜品，娘惹摩摩喳喳！被那五彩缤纷的外形给吸引了吗？娘惹摩摩喳喳食谱也有你不知道的秘密！除了亮丽的外形，阵阵的椰香味扑鼻而来，真叫人食欲大增啊！超棒的！
Ingredients A
500g taro (peeled and diced) / 芋头（去皮，切粒） 500克
500g yellow and orange fleshed sweet potato (peeled and diced) / 黄肉和橙肉番薯（去皮，切粒）500克
Ingredients B
150g black eye pea / 眉豆 150克
3 liters water / 清水 3公升
1/4 tsp salt / 盐 1/4茶匙
Ingredients C
300ml thick coconut milk / 浓椰浆 300毫升
a few pieces pandan leaf (knotted together) / 班兰叶（一同打结）数片
some Tapioca Flour Jelly / 木薯粉团 适量
sugar to taste / 糖调味
Tapioca Flour Jelly Ingredients
300g tapioca flour / 木薯粉 300克
1/2 tsp sodium bicarbonate/ baking soda / 小苏打 1/2茶匙
200ml boiling water / 沸水 200毫升
a few drops rose red food colouring / 食用玫瑰红色素 数滴
500g taro (peeled and diced) / 芋头（去皮，切粒） 500克
500g yellow and orange fleshed sweet potato (peeled and diced) / 黄肉和橙肉番薯（去皮，切粒）500克
Ingredients B
150g black eye pea / 眉豆 150克
3 liters water / 清水 3公升
1/4 tsp salt / 盐 1/4茶匙
Ingredients C
300ml thick coconut milk / 浓椰浆 300毫升
a few pieces pandan leaf (knotted together) / 班兰叶（一同打结）数片
some Tapioca Flour Jelly / 木薯粉团 适量
sugar to taste / 糖调味
Tapioca Flour Jelly Ingredients
300g tapioca flour / 木薯粉 300克
1/2 tsp sodium bicarbonate/ baking soda / 小苏打 1/2茶匙
200ml boiling water / 沸水 200毫升
a few drops rose red food colouring / 食用玫瑰红色素 数滴
Method
1.Steam Ingredients A till soft and leave aside.
将材料A蒸软，搁旁待用。
2.Combine Ingredients B in a pot and bring to a boil over high heat. Reduce to low heat and simmer till beans are tender.
将材料B放进汤锅中，用大火煮沸，然后转小火煮至眉豆变软。
3.Add in steamed Ingredients A and C, bring to a boil. Add in Tapioca Flour Jelly and serve hot.
加入蒸过的材料A和材料C，用火煮沸即成， 趁热享用。
4.Tapioca Flour Jelly: Sift tapioca flour and sodium bicarbonate into a mixing bowl, add in boiling water and rose red food colouring, knead into a dough.
木薯粉团：将木薯粉和小苏打过筛入搅拌碗中，加入沸水和玫瑰红色素拌匀，然后搓成团。
5.Roll dough into long strip and lightly flatten before cutting it into triangles. Drop the triangles into boiling water and cook over medium heat till they float to the surface.
将粉团搓成长条，稍微压平并切成三角形， 然后放入沸水中，用中火煮至浮在水面。
6.Remove and soak in cold water to prevent from sticking together. Ready to use.
取出，浸入冷水中，以避免粉团黏在一起。待用。
将材料A蒸软，搁旁待用。
2.Combine Ingredients B in a pot and bring to a boil over high heat. Reduce to low heat and simmer till beans are tender.
将材料B放进汤锅中，用大火煮沸，然后转小火煮至眉豆变软。
3.Add in steamed Ingredients A and C, bring to a boil. Add in Tapioca Flour Jelly and serve hot.
加入蒸过的材料A和材料C，用火煮沸即成， 趁热享用。
4.Tapioca Flour Jelly: Sift tapioca flour and sodium bicarbonate into a mixing bowl, add in boiling water and rose red food colouring, knead into a dough.
木薯粉团：将木薯粉和小苏打过筛入搅拌碗中，加入沸水和玫瑰红色素拌匀，然后搓成团。
5.Roll dough into long strip and lightly flatten before cutting it into triangles. Drop the triangles into boiling water and cook over medium heat till they float to the surface.
将粉团搓成长条，稍微压平并切成三角形， 然后放入沸水中，用中火煮至浮在水面。
6.Remove and soak in cold water to prevent from sticking together. Ready to use.
取出，浸入冷水中，以避免粉团黏在一起。待用。
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