Summer is right around the corner and prepare yourself for some of our TCT’s summer engagements, including piano & symphony concert, secret garden gala night and gallery exhibition luncheon.


夏天就要到了,把《茶非茶》的夏日活动排上您的日程吧,我们为您准备了钢琴交响音乐会、秘密花园晚会、以及画廊午餐会等等供您选择。 I would like to present you a delicious dessert soup, named Bubur Chacha to cool you off before all the coming excitements from TCT summer schedule.

在开启这趟《茶非茶》夏日嬷嬷茶过山车之前,先镇定一下,我们在此为您呈上一道美味的马来西亚甜汤叫“Bubur Chacha” “摩摩喳喳”,欣喜之余,甜蜜椰香来消暑。

Bubur Cha Cha

摩摩喳喳

Ingredients:
  • 150 gm yam (taro), peeled and diced
  • 150 gm golden sweet potato
  • 150 gm purple sweet potato
  • 50 gm black-eyed beans (black-eyed peas)
  • 50 gm tapioca pearls (sago pearls)
  • 1 liter boiling water, plus more to cook beans and tapioca pearls
  • 120 gm rock sugar or coconut sugar, finely chopped, or to taste
  • 1½ cup coconut cream, or to taste
  • 3 pandan leaves
原料:
  • 150克山芋(芋头),去皮切丁
  • 150克黄山芋
  • 150克紫山芋
  • 50克黑眼豆
  • 50克木薯粉珍珠(西米珍珠)
  • 1升开水,准备更多煮豆子和珍珠
  • 120克冰糖或椰子糖,充分切碎,依口味
  • 1½杯椰浆,依口味
  • 3香兰叶
Method:
  • Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside.
  • Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don’t remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It’s fine because you need to cook them with coconut milk later.
  • Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
  • Use a large deep pot. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.
方法:
  • 清洗黑眼豆并沥干。浸泡在开水里盖上盖子约15到20分钟。去水,放入一大锅开水中。水面须高出豆子至少2英寸。煮开。调至中低火焖煮直至变软,但不要稀烂,约20到30分钟。充分沥干放置待用。
  • 放水浸润木薯珍珠10分钟,然后沥干转入一锅开水中。盖上盖子,中火煮到再次沸腾。关火。不要打开盖子,用余温焖上10分钟。用滤网去水。用流动的冷水冲洗。再沥干。珍珠应透明并没有变形。如果有些中间还有小白点,那就说明还没煮透。这样也没关系,因为稍后还要放在椰奶里煮一下。
  • 高温蒸芋头丁,黄山芋和紫山芋,直到变软,约20分钟。用尖刀或筷子试一下。合适的软度应该很容易戳穿。
  • 拿一个深一点的大锅,加入1升开水和冰糖。煮开。加入香兰叶。小火煮10分钟。倒入椰浆。等待再次沸腾,去除香兰叶。加入山芋、黑眼豆、珍珠。冰糖应充分溶解。查下口味,可以按需加糖。可以趁热食用。但冰镇的味道更清爽入口。
Notes:
  • The consistency of every brand of coconut cream is very different. You can adjust the amount to your liking.
  • Choose different colours of sweet potato to make this dish more colourful and attractive. The diced sweet potatoes will turn black if they are not cooked immediately. Soak them in water to avoid from turning black in colour.
  • You can put the diced sweet potato in water to cook until softened instead of steaming. But beware that the purple sweet potato will turn your sweet coconut soup into purple. That’s why I used steaming.
注意事项:
  • 不同品牌的椰浆醇厚度不同。您可以按喜好调整。
  • 选用不同颜色的山芋,可以让甜汤色面漂亮吸引人。山芋切开后不马上烹煮会发黑影响外观。将它们浸在水里能避免这种情况。
  • 如果不蒸的话,您也可以把山芋丁泡在水里直至变软。但请注意紫薯会让甜汤染上紫色。这也是为什么选择用蒸的办法。
Happy Victoria Day long weekend. 维多利亚日周末假期快乐!

Author

Angela Bi is an international citizen who has lived both in Shanghai and Vancouver Canada. She’s worked in immigration for over a decade and has experienced first hand the joys of living overseas. Angela Bi 是生活在中国上海及加拿大温哥华两地的世界公民。她从事专业移民行业已有十余载,并掌握着旅居海外的一手乐活体验。

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