Bubur Cha Cha / Cha Cha Porriage

Monday, March 22, 2010

i suddenly have this crazy craving of bubur cha cha so i thought today i just go and make some...and since the cha cha dried dough can be bought from the local market i thought "this should be eazy and i'll have my cha cha in no time"

to my luck, i went all over bangi market...well almost all they were out...OUT i tell you but i can't shake the craving...argh so i went back home and go straight online to find a recipe for making the cha cha dough...and guess what? there was none...only recipes that uses the store bought cha cha dried dough....at that point i feel like pulling my hair off coz i keep thinking about 'bubur cha cha'

in desperation i called my mom (she knows everything...lucky me) and ask if she knows how...crossing my fingers she said " owh...thats ez you just need....." heheheheh~
awwww~ suspen kah? ok i'll share the recipe because i'm nice and generous....=p

so here is what you need to make the cha cha dough:

1c rice flour
1tbsp tapioca flour
1tbsp corn flour
1/2tsp salt
1tsp lime paste (air kapur) * if you don't like the alkaline taste yo can reduce to half teaspoon.
1cup water (plus minus add more if the dough is tough)

mix all ingredients in a pot. in a medium heat mix until it forms a dough and didn't stick to the pot. divide into 2 or 3 portions and give some colorings to the respective dough. take another clean pot boil water and then by using cha cha mold press it until it comes out noodle like . if you don't have the mold you can always use your seive (one that have bigger holes) or your ladle with little holes which is what i use for mine...the cha cha noodle is ready when it floats. take it out and put it in a cold water to prevent it from sticking from each other.

Cha cha gravy:

250ml coconut milk
1/2c water
1/2tsp salt
150g palm sugar (the sweetness is up to your liking reduce if you don't like it too sweet)
2 screwpine leaves knotted

dissolves palm sugar with water in a heated pot. then add in the coconut milk. reduce heat to medium - low . stir constantly to avoid the coconut from breaking oil. add in salt and screwpines.
stir...as it simmers add in the cha cha noodles. let it boils a while then remove from heat.

the view from the pot...

  1. if the coconut gravy is too thick you may just add in water but remember to have a taste and make sure that it didn't turn bland.
  2. sometimes the coconut milk curdles when heated, don't panic you can just pour the coconut milk in a blender and blend away...just the coconut milk, not the cha cha noodles ok!
  3. always add salt in you coconut base dish to enhance the coconut taste.
  4. you can also add in 1tbs of pearl sago, or sweet potato in this dish, it'll sure add some texture...i add my leftover sweet potatoes in mine ^_^
  5. if you can't find palm sugar, i suppose you can substitute it with brown sugar...but it won't have that distinctive aroma and color of the palm sugar though...or perhaps using molasses sugar is better...