Candol Bur Bur Cha Cha Recipe

• 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.
12. Serves 4

cornflour, water, sugar, red food colouting loog tapioca, sugar, water, green food colouring, orange sweet potato, sugar, sugar

Taken from cookeatshare.com/recipes/candol-bur-bur-cha-cha-98689 (may not work)