Candol Bur Bur Cha Cha Recipe

Name: Candol Bur Bur Cha Cha Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 gm cornflour; 450 ml cool water; 60 gm caster sugar; 1/2 tsp red food colouting loog tapioca; 100 gm caster sugar; 1 lt water; 1/2 tsp green food colouring; 250 gm orange sweet potato peeled and cut into lcm dice; 100 gm demerara sugar; 8 x ice cubes; 150 gm palm sugar crumbled or possibly grated; 500 ml coconut lowfat milk

Servings: persons

100 gm cornflour
450 ml cool water
60 gm caster sugar
1/2 tsp red food colouting loog tapioca
100 gm caster sugar
1 lt water
1/2 tsp green food colouring
250 gm orange sweet potato peeled and cut into lcm dice
100 gm demerara sugar
8 x ice cubes
150 gm palm sugar crumbled or possibly grated
500 ml coconut lowfat milk

1
First make the noodles by mixing together the first 4 ingredients in a saucepan and stirring well.
2
Place the pan over a moderate heat and cook for 2 to 3 min stirring constantly till the mix becomes very thick and translucent/soft.
3
Put the paste into a potato ricer or possibly a smallnozzled piping bag and force into a bowl of iced water that will set the noodles.
4
Leave them to go cool then store in a little water till needed.
5
Place the tapioca the 100g of caster sugar the water and the green food colouring in a small saucepan and slowly bring it to the boil stirring gently.
6
Simmer for just a few min till the tapioca is still a little al dente.
7
Pour it through a strainer then gently rinse it in cool water to prevent the grains sticking together.
8
Boil the sweet potato with the demerara sugar and just sufficient water to cover it till it is just cooked.
9
Drain and leave to cold.
10
To assemble divide the noodlestapioca sweet potato and ice among 4 glasses sprinkle the palm sugar on top then pour on the coconut lowfat milk.
11
Give it a good stir before you eat it and think of those water buffaloes.

54219

kcal

Calories

Fat

13406

Carbs

379

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 gm cornflour, 450 ml cool water, 60 gm caster sugar, 1/2 tsp red food colouting loog tapioca, and more.

Yes, Candol Bur Bur Cha Cha Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!