BUBUR CHA CHA BY JEANNIE LEE 30371

2 large sweet potatoes (any colour of your choice)
1 packet tapioca flour cubes
2 litres of water
250ml thick coconut milk
80gm sugar
Pandan leaves, tied into knot.

Wash, peel n cut sweet potatoes.
Steamed sweet potatoes until tender or cooked.
Bring 2 litres of water to boil with pandan leaves.
Once boiled, add the tapioca flour cubes n cook till translucent.
Add the coconut milk n sugar and simmer over low heat about 10 to 15mins .
Place some cooked sweet potatoes into a bowl and scoop the boiled coconut soup into it and serve hot or cold as you like.

*you may choose to have one taro n one sweet potato instead. Please steamed them separately.

Post link: https:/www.facebook.com/groups/singaporehomecooks/permalink/779122118823533/Bubur Cha Cha by Jeannie Lee My Little Kung Fu Boy Nunchaku, Tonfa and Lion Dance. Jeannie Tay said Bruce Lee 4 Bubur Cha Cha 1 Burgers 1 Butter Cake 1 Singapore Home Cooks aims to inspire more home cooks to join us in our cooking and learning experience through sharing. Our cuisine is a reflection of Beancurd wrapped with fish paste prawns by Jeannie Lee. Sesame chicken by Sharon Foo. Battered Prawns by Lena Lai. Steamed Mid Joint Chicken Wings with Wine by

source : http://google.com, http://youtube.com, http://singaporehomecooks.blogspot.com

Posted by Tutik W