Saturday, July 13, 2013
Dessert Bubur Cha Cha / Pengat Recipe
Pengat is a popular Nyonya sweet broth, often regarded as a type of Bubur Cha Cha. It is particularly popular among the Penang Baba Nyonyas as the sweet broth to be taken on Chap Goh Meh, the 15th and final day of Chinese New Year.
What's the difference between pengat and bubur cha cha. If you ask different people, they will give you different definition of the two. In some recipes, you don't have black-eyed peas in pengat, which you do in bubur cha cha. But these are not hard and fast rule, so I would say, anything goes, according to your own desire. One thing I do observe is that you often add shaved ice to bubur cha cha, but you don't do that with pengat.
I adopted the culture of eating Pengat on Chap Goh Meh from my wife's family. Her mother, a Hokkien acculturated Teochew, makes a pretty mean Pengat which I enjoy very much. This being a dessert, it doesn't matter exactly how much of each ingredient you add to the broth (increase or decrease the ingredients roughly by the same ratio). You can similarly control the thickness of the coconut milk to your liking.
Tapioca Flour Jelly
100g tapioca flour
1-2 drops of pink food colouring
100g Black-eye pea beans
100g yellow sweet potato
100g orange sweet potato
100g purple sweet potato
3 bananas - preferably Pisang Raja
2-3 pandan leaves, split into two then tie into a knot
1000ml coconut milk (from one coconut)
Soak black-eye pea beans for minimum 4 hours or overnight. Cook with water just covering beans, checking water level once a while until beans fully cooked to desired doneness. Drain and put aside.
Boil water and add pink food colouring.
Pour hot water to tapioca flour in a bowl, stir with chopstick to form a translucent mass. Do not pour too much water into the flour as you need to knead to form a dough. Leave to cool a while or until your hand can handle the dough. If dough is too sticky, add more tapioca flour. If too dry, add more hot water, Knead until it is all combined and no lumps. Roll out into desired thickness and cut into desired size and shape. Sprinkle tapioca flour onto the cut pieces as they will stick together. Loosen them into separate pieces.
In a wok, boil some water then add the cut flour pieces. Shake off excess flour before putting the pieces into wok. Scoop out once the pieces float to the surface. immediately dunk the cooked pieces into cold water. Separate them if lump together. Leave cooked pieces inside water.
Skin and cut the potatoes and taro into diamond shapes. Arrange them in steaming tray. Steam until all are fully cooked. Once done, leave to cool.
Cut the banana slanting into 2cm slices.
Boil a bit of water in pot, sufficient to cover the banana slices. Add sugar and knotted pandan leaves. Once boiled, add the banana slices. Allow it to boil for about 5 minutes. Leave to cool.
Boil water in a big wok. Once water boil, add the cooked sweet potatoes, taro, tapioca flour pieces, banana, black-eyed peas. Add sugar, adjusting according to desired sweetness. Once it is boiling again, add the coconut milk. Stir and allow it to boil for just about a minute.
The pengat is ready to be served.
Thanks to :http://www.penang-traveltips.com/pengat.htm
** My Story and The Food ** It was Joo's 22nd birthday and as usual everyone would have a chance to celebrate in-house with a birt...
Bhn2nya: 1) 4 ekor ikan kembung(dibersihkan dan disapu dgn sedikit garam) Utk bhn air asam: 1- 2 biji bawang merah.* 2- 2 inci belacan.* 3...
Weekend-eat-out is a time we hunt for food. Again, what to eat? Light, spicy, soupy or heavy? We were around Kelana Jaya after doing some...
Do you think you would eat Dim Sum for lunch? Most people would think that Dim Sums are only suitable for breaking fast, cos it's som...
Kansai is now in Ara Jaya, Petaling Jaya. So, if you are hungry for Japanese food, just patronize the now quiet NZX Commercial Centre. ...
Hairy Gourd aka Mao Gua is very common in Chinese Hakka homes. A dish which not every family likes to eat. Remove skin. Cut gourd into st...
Ingredients: Chicken Chop 314g Oil 1 tbsp Butter 1 tbsp Oil for deep frying Cinnomon Stick 2.5cm long Onion 115g All purpose flou...
Servings: About six bowls Adapted from: Famous Street Food of Penang (A Guide and Cook Book) Ingredients: Chili Paste: 10g dri...
Soursop or Haviola is a Natural Cancer KILLER and is 10,000 times stronger than Chemo and more. How many people died in vain while this bil...
Never deny that chinese food is only as nice as ever. No chinese will ever resist the many varieties of dishes printed in the menu or menul...
RESTAURANT & FOOD
MAKAN and RECIPE BLOGS
- 5xMom Best Recipes
- Best Food Network
- BM Kia
- CariMakan In PJ (Ekeng)
- Dapur Anak Ank
- Delicious Asian Food
- Fat Man
- FL Sam
- Hanie Liza
- I Wen I Wen
- Joan Chew
- Jom Makan
- Jules Eating Blog to Malaysia
- Kampung boy City Gal
- KL People KL Food
- KY Speaks
- Less Than Ten
- Makan Kings
- Makan Penang
- Malaysian Food
- Masak Masak
- Masak Masak 2
- Monster Blog
- Nyonya Nyonya
- Penang Faces
- Precious Pea
- Rasa Malaysia
- Rasa Rasa Food Sense Malaysia
- Real Thai
- Roy Lazim
- Ruby Ahmad
- Shiok Or Not
- ST Foodies Club
- Star Drive for Food
- The Food Pornographer
- Tim Low
- Ulam Pegaga
- Umi Kal