Candol Bur Bur Cha Cha Recipe 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.

No additional tips available.

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

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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.

Candol Bur Bur Cha Cha Recipe

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