Bubur Cha Cha: Authentic Malaysian Dessert, Rich in Coconut Flavor and Texture!

This dessert is well-known in Malaysia for its authentic taste, with one of its secrets being the use of fresh pandan leaves and freshly squeezed coconut milk. Pre-cooking the ingredients helps control the texture, making Bubur Cha Cha sweeter and more delicious! Whether served hot or cold, it's flavorful and rich in coconut taste.
Moreover, with the iTAZZO e-Touch induction cooker, you can precisely control the heat and conveniently set a timer, making it an ideal kitchen helper! Let's try making it together!
Ingredients:
Yam - 1/2 piece
Orange/Purple/Yellow Sweet Potatoes - 1-2 each
Sago Pearls -1/2 bowl
Rock Sugar - 1/2 bowl (about 100g)
Salt - 1/2 teaspoon
Coconut Milk - 500ml
Water - 1500ml
Pandan Leaves - 4 pieces
Pandan Balls Ingredients:
Glutinous Rice Flour - 100g
Pandan Juice - 110ml
*Several pandan leaves + 200ml water blended into Pandan juice
Instructions:
First, blend pandan leaves and water in the iTAZZO i-Processor until pandan juice is obtained. Gradually add pandan juice to glutinous rice flour and knead into a dough. Shape into small balls and cook in boiling water until they float. Remove and set aside.
Tapioca Balls Ingredients:
Tapioca Flour - about 100g
Boiling Water - 70ml
Dragon Fruit/Beetroot Juice/Food Coloring - a few drops
Instructions:
Use the iTAZZO i-Processor to extract juice from dragon fruit or beetroot as a natural colouring. Mix the juice with boiling water and tapioca flour to form a dough. Shape into small balls and cook in boiling water. Remove and set aside.
Bubur Chacha
Instructions:
1.Peel and dice yam and sweet potatoes. Put steam pot with water on iTAZZO e-Touch, bringing the water to a boil over high heat, reduce the heat to medium and steam the yam and sweet potatoes for 20-30 minutes until partially cooked (taro should still be slightly firm, while sweet potatoes are fully cooked). Set a side.
2.Boil water over high heat, add sago pearls, and simmer over medium-low heat for about 20 minutes until transparent with white spots. Remember to stir clockwise occasionally. Once cooked, turn off the heat, cover, and let it rest for another 20 minutes. Strain and set aside.
3.In a pot, bring rock sugar and pandan leaves to a boil over high heat.
4.Add the partially cooked yam pieces and boil until fully cooked (about 5 minutes). Reduce to medium heat, add sweet potato pieces, pour in fresh coconut milk, glutinous rice and tapioca dumplings, and the cooked sago pearls. Bring to a boil. Before turning off the heat, add 1/2 teaspoon of salt for seasoning.
Enjoy your Bubur Cha Cha dessert, whether hot or cold!
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摩摩喳喳：马来西亚地道家常甜品，椰香浓郁口感丰富！
这道糖水是马来西亚家喻户晓的地道甜品，让这道甜品的其中一个秘诀是使用新鲜的斑斓叶，和现榨的椰奶。提前将食材蒸熟，煮熟，能更好地控制口感，让摩摩喳喳变得更清甜美味！而且无论热饮或冷饮都好喝，椰香浓郁而且口感丰富。
最重要的是，使用iTAZZO e-Touch 智能电炉，大小火候能精准调温，定时功能也十分方便，是理想的厨房好帮手！一起来试做看看！
材料
芋头- 1/2 颗
橙/紫/黄色番薯 - 各1～2条
沙谷米（西米） -1/2 碗
冰糖 -半碗 （约100克）
盐巴 -1/2茶匙
椰奶 - 500毫升
清水 -1500毫升
斑斓叶 - 4片
斑斓丸子材料
糯米粉 - 100克
斑斓汁 - 110毫升
*数片斑斓叶+200毫升清水打成斑斓汁
做法：
现将斑斓叶和水加入i-Processor智能养生机，档速6搅拌至斑斓汁。然后将斑斓汁加逐步加入糯米粉和成团后，揉成长条后再切成小剂，沸水煮至浮起捞出待用。
木薯丸子材料
木薯粉 - 约100克
沸滚的水 - 70毫升
火龙果/甜菜根汁或食用红颜色素 - 几滴
做法：
用i-Processor智能养生机打出火龙果汁或甜菜根汁作为天然色素，和热水加入木薯粉和成团后，揉成长条后再切成小剂，沸水煮开捞出待用。
做法
1.芋头和番薯削皮切块，将蒸锅置于iTAZZO e-Touch 电炉，设大火将水煮沸，芋头和番薯置入蒸盘，转中火蒸约20-30分钟至熟后取出待用（此时芋头还没全熟，番薯已熟透）放置一旁待用。
2.大火将水煮开后，倒入沙谷米，转中小火煮20分钟左右至透明带白点，间中记得顺时针搅拌避免粘锅。煮好后熄火关盖用余温焗20分钟至透明，冷水过滤待用。
3.锅中大火加入冰糖、斑斓叶煮沸。
4.先加入蒸过的芋头块大火煮至全熟（约5分钟），转至中火加入番薯块、倒入新鲜椰奶、糯米和木薯剂子、沙谷米煮沸。熄火前加入1/2茶匙盐巴调味即可。
iTAZZO's Inspired Recipes
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