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BUBUR CHACHA

Serves 2

 CM-270ml-JP

INGREDIENTS

  • 200g sweet potatoes
  • 200g Pumpkin
  • 400ml water
  • Salt to taste
  • 1 pack Ayam Brand™ Coconut Milk 200ml or 1 can AYAM™ Coconut Cream 140ml

 

method

  1. You can choose to use a traditional steaming pot or a pressure cooker to steam the sweet potatoes and pumpkin until they turn soft but keep their original cube shape. Then, reduce on lower heat and leave it to simmer for a minute. Set aside and cover for the flavors to infuse.
  2. Mix half the coconut milk, water, some salt, the sugar in a medium size pot and bring them to a boil. Remove the sweet potatoes and the yam cubes from the steamer and add it into the mixture. Bring to boil stirring well for 2 minutes.
  3. Add the balance of coconut to keep the coconut aroma, stir once again, then stop the boiling. Serve immediately in small bowls but if you like it cold, just throw in some ice cubes.
  4. Pour the mixture into a saucepan, and stir over low heat for about 4 minutes, until the mixture coats the back of a spoon.

 

Tags: _ Vegetables_ Coconut lovers_ Easy Asian recipes_ Lunch_ Dinner_ All recipes

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