-=> Quoting Dave Drum to Dale Shipp <=-

 DD> According to Kenmore/Cuisinart that's a 12 cup brewer.
 DD> According to my usuall coffee cup/mug it's 6 cups.

That's because a standard coffee "cup" worldwide is 6 oz while an
American coffee mug is 12 oz. which important to know when someone
says use 1 tb coffee per cup; they mean a 6 oz cup.

When researching Vietnamese glutinous rice balls I came across this
Malaysian desserts that uses many of the same ingredients. They are
very different from what we round eyes consider dessert but they do
grow on one.
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bubur Cha-Cha
Categories: Malaysian, Desserts
  Servings: 4

     80 g  Purple Sweet Potato
     80 g  Orange Sweet Potato
     80 g  Yellow Sweet Potato
    150 g  Yam Taro
     10 g  Sago Tapioca pearls
     50 g  Black-eye beans soaked for
     1    Hour
    TAPIOCA FLOUR JELLY:
    100 g  Tapioca Flour
    1/2 c  Boiling Water
    Red coloring
    COCONUT MILK BASE:
      3 l  water
      1 c  Thick coconut milk
    120 g  Sugar
      3    Bananas peeled and cut half
    inches thick
      2    Pandan leaves
    Salt to taste

Bubur cha cha a medley of sweet potatoes (in yellow, orange, and
purple color), yam (taro), black-eye peas, etc., cooked in a sweet
coconut milk base. It is a colorful and sweet dessert, and is
generally prepared during festive seasons in Penang. It's a must
have on Chap Goh Meh (the 15th and last day of Chinese New Year)

It is probably one of the more well-known Nyonya desserts, so much
so that they are commonly found in Hong Kong/Cantonese-style cafes.
Even here in the United States, I can find it on the menu of some
Asian cafes as Nanyang Bubur ChauCha. Nanyang means "south of sea,"
generally known as Southeast Asia in Chinese.

My aunt loves making Bubur Cha-Cha; she is immaculate when it comes
to the balance of colors and its presentation. She would make a pink
color tapioca jelly to complement the yellow, orange, and purple
color in her bubur cha-cha. To me, the tapioca jelly, chewy and
stretchy in its texture, is the best part of it all, I love it more
than the sweet potatoes and yam.

In boiling water, boil black-eye peas until soft. Boil sago
separately, until translucent and cooked. Peel and cut all potatoes
and taro into cubes or desired shapes. Steam, separately, until
cooked. To make tapioca flour jelly, place the flour in mixing bowl.
Pour in boiling water. Mix the flour and water until well
incorporated. When the dough is cool, roll it out evenly on a well
floured surface and cut into cube or desired shapes.

Bring a pot of water, add in 1 tablespoon sugar, pour in banana and
boil for 5 minutes. Drain and set aside. In boiling water (3
liters), add in thick coconut milk, sugar, salt, pandan leaves and
cook over low heat about 10 to 20 minutes. Pour in all the
ingredients, together with the sago, tapioca jelly into coconut milk
base and mix well. Serve hot or cold, as you like.

Bee Yinn Low

  From: Https://Rasamalaysia.Com

MMMMM-------------------------------------------------


Cheers

Jim


... Chocolate is the crack cocaine of desserts.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)