Difference between revisions of "Bubur Cha Cha"
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* ½ tsp [[salt]] | * ½ tsp [[salt]] | ||
| − | == | + | == Procedures == |
# Pour the [[coconut milk]] in a saucepan and add [[palm sugar]], [[granulated sugar|sugar]], [[salt]] and [[pandanas leaf|screwpine leaves]]. | # Pour the [[coconut milk]] in a saucepan and add [[palm sugar]], [[granulated sugar|sugar]], [[salt]] and [[pandanas leaf|screwpine leaves]]. | ||
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# Serve either hot or cold. | # Serve either hot or cold. | ||
| − | [[Category:Malaysian | + | [[Category:Malaysian cuisine]] |
| − | [[Category:Sweet potato | + | [[Category:Dessert Recipes]] |
| − | [[Category:Yam | + | [[Category:Sweet potato Recipes]] |
| + | [[Category:Yam Recipes]] | ||
[[Category:Screw pine leaf Recipes]] | [[Category:Screw pine leaf Recipes]] | ||
[[Category:Sweet potato Recipes]] | [[Category:Sweet potato Recipes]] | ||
Latest revision as of 08:09, 14 July 2012
Description
Sweet Potato in coconut milk
Ingredients
- 4 sweet potatoes, skinned and cubed
- 2 yam, skinned and cubed
- 1 litre coconut milk
- 200g palm sugar or brown sugar
- 75g sugar
- 5 pcs screwpine leaves (if available)
- ½ tsp salt
Procedures
- Pour the coconut milk in a saucepan and add palm sugar, sugar, salt and screwpine leaves.
- Bring to boil. Add sweet potatoes and yam to the boiling syrup and continue simmering on low heat for about 3 minutes.
- Serve either hot or cold.
