This was actually a back-dated post. You know, just managed to sort my photos in the digital camera and transfered and arranged in my pc. So remember this photo of bubur cha cha and before it "aged", I better post it now otherwise I will forget about it again.
Had some leftover glutinous rice flour (pulut) from tang yuen festival, so I used it up for bubur cha cha! Used the normal basic ingredients i.e. coconut milk, sweet potatoes, taro, sago (tapioca pearls)and pandan leaves, and the twist is the coloured rice flour. Added the sweet potatoes, taro and pandan leaves into boiling water. Once the potatoes and taro are soften, you add in the rice flour and sago. Let it cook for about 20 minutes in low heat. Lastly, add sugar to taste and mix well. You can have it chill or hot! Yummy dessert!
What do you add into your bubur cha cha???
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