Wednesday, October 23, 2013
Che Ba Ba (Sweet Potato with Tapioca Pearls Pudding)
1 Sweet Potato
1 cup Sugar
1/3 cup Tapioca Pearls (soaked in water for 15 mins.)
1/2 cup Tapioca Jelly (soaked in water for 15 mins.)
1/2 tsp. Vanilla Sugar/Extract
1/2 cup Mung Bean (soaked at least 4 hrs.)
4 1/2 cups Warm Water
Pinch of Salt
Scrape out the Coconut Meat and put in a bowl. Pour about 4 1/2 cups warm water then using a strainer to strain out the Coconut Milk. Set aside.
Peel the Yuca and Sweet Potato. Soak them in water.
Cut the Yuca and Sweet Potato into 1 inch squares. Put in a bowl and set aside.
In a pot, pour in all the Coconut Milk. Add in 1/2 cup Mung Bean. Bring to a boil and add in the Yuca and Sweet Potato.
Let it simmer. Wait until the Yuca and Sweet Potato soften add in 1/2 cup Mung Bean.
Continue to let it simmer. Add in the Tapioca Jelly. Then add in 1/3 cup Tapioca Pearls.
Add in 1 cup Sugar. Pinch of Salt. Add 1/2 tsp. Vanilla Sugar and you are done.