Homemade Bubur Cha Cha (Inspired by The Dragon Playground)

Method10 steps · about 1 hr

1. 1

   Step 1: Peel the pumpkin (300 g) and Thai yam (200 g), using gloves for the yam if its sap irritates your hands. Cut lengthwise into 2 cm slices and place in the steamer over sufficient water. Steam for about 20 minutes from steady steam, checking the pumpkin earlier and removing it as soon as tender; continue the yam until a skewer passes easily through its centre. Keep both cooked through but firm enough to handle, and top up the external steamer water if needed.

   Steam the pumpkin and yam · 20 minUses 300 g pumpkin, peeled and cut lengthwise into 2 cm slices · 200 g Thai yam, peeled and cut lengthwise into 2 cm slices · Water, enough for steaming, with hot top-ups only if needed

2. 2

   Step 2: Lift out the cooked pumpkin and yam and cut into about 2 cm cubes. For the optional Dragon Playground presentation, cut and arrange pieces from these same cooked supplies as shapes rather than adding extra pumpkin or yam.

   Uses Only cooked pumpkin and yam, excluding external steamer water

3. 3

   Step 3: Put the 100 g sifted dough tapioca starch in a heatproof bowl. Pour in the 75 ml water while it is freshly bubbling hot and mix immediately with a utensil until incorporated.

   Uses 100 g tapioca starch, sifted, for the dough · 75 ml freshly boiling water, for the tapioca dough

4. 4

   Step 4: Let the mixture cool just enough to handle safely, then knead promptly until smooth and pliable.

   Uses Hot tapioca-starch and measured-water mixture

5. 5

   Step 5: Divide the dough into three portions. If using the optional colours, choose vegan-suitable products and check their labels, then knead the blue colouring evenly into one portion and the red colouring into another. Leave the third portion, and any portion whose colouring you omit, white. Use gloves to avoid staining.

   Uses Smooth pliable tapioca dough · ⅛ tsp blue food colouring, optional; choose a vegan-suitable product and check its label · ¼ tsp red food colouring, optional; choose a vegan-suitable product and check its label

6. 6

   Step 6: Roll each coloured or white portion into a long strip and cut into roughly 1 cm cubes. Dust lightly with the separate extra tapioca starch to prevent sticking.

   Uses All three prepared tapioca-dough portions · Tapioca starch, a light dusting to keep cut cubes separate

7. 7

   Step 7: Bring a generous pot of the separate tapioca-cooking water to a full boil. Shake excess dusting starch off the cubes, add them carefully and stir gently to separate. Boil for about 5 minutes until floating and translucent through the centre, continuing if needed; floating alone is not enough if the centres remain opaque. Lift into the clean ice water and leave there until ready to serve.

   Cook the tapioca jelly · 5 minUses Only cut tapioca cubes and adhering light dusting, excluding excess loose starch · Water, enough to boil the tapioca cubes freely; drain afterwards · Clean ice water, enough to cool and hold the cooked tapioca jelly; drain before serving

8. 8

   Step 8: Put the knotted pandan leaves (8), sugar (65 g) and separate 400 ml soup water in a pot. Bring to a boil and boil for about 10 minutes.

   Infuse the pandan syrup · 10 minUses 8 pandan leaves, tied into a knot · 65 g sugar · 400 ml water, for the coconut soup

9. 9

   Step 9: Discard the pandan leaves and lower the heat. Add the 200 ml coconut cream and ¼ tsp salt to the retained syrup. Simmer gently, uncovered, for 10 minutes over medium-low heat, stirring occasionally and avoiding a vigorous boil so the cream does not split.

   Simmer the coconut soup · 10 minUses Only retained pandan-sugar syrup, with pandan leaves discarded · 200 ml UHT coconut cream (santan), not coconut milk · ¼ tsp salt

10. 10

    Step 10: Drain the cooked tapioca jelly from its ice water. Divide the pumpkin, yam and jelly among four bowls and add the coconut soup. For a chilled dessert, cool the components promptly in shallow containers and refrigerate separately within 2 hours, or 1 hour above 32°C; combine when serving. The dragon arrangement is an optional presentation of these same components.

    Uses Prepared cooked pumpkin and yam cubes or decorative pieces · Only cooked tapioca jelly drained from its ice water and cooking water · Completed gently simmered coconut soup