BUBUR CACA with GLUTINOUS RICE BALLS
Life in Moscow is not easy... Food is a big problem already. Still remember bubur caca?? Ya, Bubur caca, the Nyonya delicacy that we have not tasted for so long!!!
I recently tried to make a modified version of Bubur Caca here.
Obviously, it pales in comparison to the stall-made Bubur Caca in Malaysia, but it is considered a blessing for big eaters like me to be able to have it here, in Moscow!
What you need : (serves 6-7)
1) Coconut milk (Santan)
2) Sago- A small bowlful
3) Sweet potato – A fist-sized one for glutinous balls and a bigger one for the syrup. Add more if you like. (Available at Ashan Universitet.)
4) Glutinous rice flour (tepung pulut) – (Available at Partizanskaya – formerly known as Izmailovsky Park)
5) Yam – (Available at Partizanskaya)
6) Sugar
7) Pandan leaves or pandan essence (Optional)
STEPS:
1) Steam an unpeeled sweet potato (fist-sized). Use a fork to poke through the potato to check if it is ready.
2) Peel the sweet potato. Then mash it inside a bowl using a fork.
3) Mix 200g of glutinous flour with the mashed sweet potato. Add some sugar. If you feel that the dough is too dry, add some cold water, bit by bit; if the dough is too moist and soft, add more flour.
4) When the dough is ready, it should be quite stiff, but pliable like play-dough. It should not stick to your hands.
5) Before you start rolling the dough into small balls, pour the sago into a bowl and soak it in cold water. This will prevent the sago from dissolving when boiled.
6) Now, take a little dough and place it on your palm. Roll it between your palms until it becomes a ball. Place the rolled glutinous balls on a piece of grease paper. The ball will not sink if the amount of water and flour used is proportionate.
7) Boil a big pot of water, then add pandan leaves. Cook for 20min. After this take out the leaves and add sugar to make the syrup. Adding sugar after taking out the pandan leaves is to prevent ants from infesting your rubbish bin when you throw the leaves out.
8) Add the sweet potato and yam into the syrup. Cook with low heat for 15min.
9) Add the soaked sago (Now it should be double the original size) into syrup.
10) Cook with low heat until the sago becomes transparent.Stir from time to time to prevent sago from sticking at the base.
11) Add coconut milk into the syrup.
12) Meanwhile, put the glutinous balls into boiling water. Use a small strainer to take out the balls floating on the surface. Soak them in a bowl of cold water to prevent them sticking together.
13) Now pour all the glutinous rice balls into the syrup and it is ready to be served!
Serve it chilled for a better taste!!
I like this, hope to see more recipes here, keep up the good work :)
thanks Amanda! i will continue to post more recipes.feel encouraged!
hehehhe...ive tasted it..its the best...u guys must really try it out...:)
Well i prefer someone make and let me try hehe... i very lazy wan
Esther esther...ish ish...
great work tian...
it looks tempting. hope that i can try this recipe one day.
gambateh... :)
i like the tang yuan!!!!!!!
ya la, y I dun hav oso? I want to eat too..sob sob