Sabrina has frequently asked me to prepare the Bubur Cha Cha.
"What? Sabrina eating the Bubur Cha Cha? I thought you said your dear daughter is allergic to coconut milk? How can she eat Bubur Cha Cha? It contains coconut milk."
I guess, that might be what some of you will think. Yes, my dear Sabrina is allergic to coconut milk and she still does. Therefore, my version is without the coconut milk. That's the beauty of cooking your own meal because you can substitute and add any ingredients as you like and experiment a new recipe with it. My substitute for the coconut milk of course will be 'MILK' and this time I used the FRESH MILK instead of the usual evaporated milk.
Alhamdulillah, everyone likes it including ayah who dislikes FRESH MILK very much.
I am not sure how it got its name, as normally Cha Cha refers to a type of dance. Perhaps because it comes in multiple colours that it looks very lively and fresh, just like the dance. Cha Cha is made up of flour mixed with edible colours and water. Knead it to form a dough. It was later shaped into spaghetti shaped strings and cut to a desired length. Next, it will be left to dry and cook whenever required. It has a long shelf life. I saw the making of Cha Cha once on TV documentary, and that was how I knew how it was made. I salute those people who have creatively created this dish. I wonder how they come of such an idea????
Half packet of Cha Cha (which you can easily get from a Hypermarket)
1 Sweet potato (diced and boiled)
3 tablespoon of sugar
1 glass of the FRESH MILK
1 glass of plain water
a pinch of salt
1. Boil the cha cha in a plain water till it expand a bit and softer.
2. Add sugar and the milk.
3. Finally add the MILK.
4. Last bot not least is the salt (just to add a creamier taste to the soup.
And WHALLA! Its ready for consumption.
Happy cooking and eating!!