Tuesday, October 13, 2015

摩摩查查 Bubur Cha Cha

昨天早上,我娘告诉我说冰箱里有一个芋头,橙薯和日本番薯。
我娘说,不如煮《摩摩查查》吧!
于是,趁着今天比较空闲,就给家里准备了《摩摩查查》。
这道娘惹甜品,做法并不困难。
只是,需要花一些时间煮沙谷米和准备薯粉丸
我记得我娘告诉过我说,要用沸腾滚烫的水来准备薯粉丸
可是,我搅拌的粉浆很硬。
结果,我将它倒掉,重新再做。
最后,一边加水,加木薯粉,一边搓,已经变成没有准确的分量了。
呵呵。。不好意思咯~
还好,最后做出来的薯粉丸很有嚼劲,就是我要的doink doink口感。
我娘说她也喜欢吃这个doink doink丸~
我娘还说,我这个是真正的《摩摩查查》,因为还有薯粉丸和沙谷米。
她说,她平常煮的,就只有番薯和芋头而已,只有偶尔才会搓薯粉丸。
呵呵。。
整体而言,这道娘惹甜品让我很满意。
味道不会太甜,我也没有放太多的椰浆,可是还是很香很好吃!
第一次的《摩摩查查》,成功!

材料(7碗):
清水---1 公升
椰浆---170 g(加入150 ml的清水)
白糖---100 g
盐---1/2 茶匙
班兰叶---3 片

橙色番薯---150 g
黄色番薯---150 g
芋头---150 g
沙谷米---50 g

木薯粉
清水(加入几滴绿色素)
滚烫的沸水
细砂糖(可有可无)

做法:
  1. 将橙色番薯,黄色番薯和芋头去皮,切丁,泡在水中待用。
  2. 煮一锅沸水,倒入沙谷米,煮至中心剩下少许白点后,取出,泡在一碗冷水中待用。
  3. 将木薯粉和细砂糖混合少许清水后,冲入滚烫的沸水,一边用汤匙搅拌,一边加入适量的木薯粉,直至搓成团。
  4. 煮一锅沸水,加入已被搓揉成小片状的面团,煮至薯粉丸浮起,即可捞出,浸泡在冷水中备用。
  5. 把班兰叶加入一锅水,煮至沸腾后,加入白糖和盐调味。
  6. 把番薯和芋头加入糖水中,煮约15分钟。
  7. 取出班兰叶,丢弃不用。
  8. 沥干沙谷米和薯粉丸,与椰浆一起加入糖水中,煮至沸腾即可。

Ingredients(7 bowls):
Water---1 litre
Coconut milk---170 g(mix with 150 ml of water)
Sugar---100 g
Salt---1/2 tsp
Pandan leaves---3 pcs

Orange sweet potato---150 g
Yellow sweet potato---150 g
Taro---150 g
Sago---50 g

Tapioca flour
Water(Add few drops of green colouring)
Boiling water
Castor sugar(Optional)

Method:
  1. Peel off the skins of the sweet potatoes and taro, cut them into cubes and soak in water. Set aside.
  2. Bring a pot of water to boil, pour the sago in, cook til the centre is still left with a tiny white spot, remove and soak in a bowl of cold water. Set aside.
  3. Mix the tapioca flour and castor sugar with a small amount of water, then, stir in boiling water. Top with some tapioca flour while stirring until it forms a dough.
  4. Bring a pot of water to boil, add in the dough which have been shaped previously, cook til they are all floating on the water surface. Remove the tapioca balls and soak in a bowl of cold water. Set aside.
  5. Put the pandan leaves into a pot of water, heat til it starts to boil, then, add some sugar and salt to taste.
  6. Put the sweet potatoes and taro into the sugar solution and cook for approx. 15 mins.
  7. Discard the pandan leaves.
  8. Drain the sago and tapioca balls, then, put them into the sugar solution along with coconut milk. Bring it to boil again. Ready to serve.
This post is linked to the event Little Thumbs Up (Oct 2015 : Coconutorganised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.




4 comments:

  1. your bubur cha cha looks real good, dun look at 1st timer!

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  2. Hi Cat,

    It is warm today in Melbourne and your yummy dessert is making me drooling :p

    Zoe

    ReplyDelete
    Replies
    1. Haha..treat you a big bowl visually~ :P

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