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California Raisin Bubur Cha-Cha

Yields10 Servings

Chef Rohani Jelani

California Raisin Bubur Cha-Cha

Makes 8 - 10 servings
 120 g California Raisins
 200 g Tapioca Root*
 200 g Orange Sweet Potato*
 200 g Purple Sweet Potato*
 200 g Yam (Taro)*
 500 ml Thick Coconut Milk
 500 ml Water
 ½ tsp Salt
 3 Large Pandan Leaves, tied into a knot
 To tastWhite Sugar (Approximately 100 g)
* Peeled weight.
1

Cut the peeled tapioca, sweet potatoes and yam into 2-cm cubes. Place in a shallow tin and steam until tender. Set aside.

2

Combine the coconut milk, water, salt, pandan leaves and sugar in a big pot. Gently bring to a boil while stirring and then add the pre-steamed ingredients and California Raisins.

Nutrition Facts

10 servings

Serving size