BurBo Char Char My Sweet Malaysia

It's the time of the year again! Malaysia's Merdeka Day. Merdeka Open Day 2009 is hosted by Babe in KL. Although I am not Malaysian by birth, my dear husband is. After participating in this event for 2 years, this 3rd one is the first one that I will be entering as a Mrs. Just like the other two though, I asked hubby to pick his choice of dish given that he is the Malaysian!

This time round,the theme is My Sweet Malaysia. Hubby wanted me to make BuBor Char Char - This is an nonya dessert that features lots of different textures. The little glutinous rice balls, sweet potato cubes and of course yam/taro cubes in creamy coconut.



I haven't had this dish for ages-probably 5 years at least and to make this was a challenge due to the number of steps. Still, it wasn't hard just a tad time consuming!


Bubor ChaCha

Tapioca Flour Cubes
300 grams Tapico flour
1tsp bicarb
colouring (red, blue, purple)
200 ml boiling water

Sago
1 cup of sago boiled in hot water and rinsed with cold water.
Sweet Soup
200 grams sweet potato cubed
300 grams taro cubed
1 can of coconut cream (I used lite and flavoured instead of the real thing. Big mistake!)
500 ml water
8 pandan leaves
300 grams rock sugar
pinch of salt

Tapioca Flour cubes
1) Sift flour and bicab. Pour boiling water and stir.
2) Knead to form dough. Dive dough into 3-4 parts and add food colouring.
3) Flour your hands. Roll them in little circles or cubes.
4) Bring saucepan of water to boil.Add cubes. When cubes float up, drain.

Sweet Soup
1) Steam sweet potatoes till cooked. Same with taro
2) Bring 500 ml of water to boil with pandan leaves
3) Add rock sugar
4) Add coconut cream and salt. Taste for sweetness. Add taro and sweet potato cubes + tapicoca tubes + sago.
5) Serve hot or cold!