California Raisin Bubur Cha Cha
Popular Malaysian chef, Rohani Jelani sweetens the traditional coconut-based dessert with California Raisins.
120g California Raisins
200g tapioca root, peeled
200g orange sweet potato, peeled
200g purple sweet potato, peeled
200g yam (taro), peeled
500ml thick coconut milk
½ tsp salt
3 large pandan leaves, tied into a knot
white sugar to taste
- Cut the peeled tapioca, sweet potatoes and yam into neat 2-cm cubes. Place in a shallow tin and steam until tender. Set aside.
- Combine coconut milk, water, salt, pandan leaves and sugar in a roomy pot. Gently bring to a boil while stirring and then add the pre-steamed ingredients and California Raisins. Simmer gently over low heat for about 10 minutes and then remove the pan from the heat. Serve warm.