Anyone have bubur cha cha & cream cheese bread recipes? care to share it with me?

Bubur Cha Cha





Ingredients


300g yam, diced


300g sweet potatoes (choose the yellow and orange variety), diced


75g black-eyed beans, soaked for 2鈥? hours


75g pearl sago


A few drops pink colouring


450g grated coconut


1.2 litres water


1/2 tsp salt





Syrup:


125g sugar


3鈥? pandan leaves, shredded and knotted


1 cup water





Method


Steam sweet potatoes and yam separately for 10鈥?5 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.





Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.





Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.





Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5鈥? minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold








Cream Cheese Bread





Ingredients


(A):


300g high protein flour


50g sugar


1/4 tsp salt


1/4 tsp bread improver


1 tsp instant yeast


1 tsp milk powder


1 egg (B size), lightly beaten


50g cream cheese at room temperature


120ml water


30g butter





For glaze:


1/2 beaten egg mixed well with 1 tbsp UHT milk





Method


Sift ingredients (A) into a mixing bowl. Add the egg and cream cheese and mix in the water. Use a dough hook to knead the dough in an electric mixer at slow speed for two minutes. Then turn the machine to medium speed and knead for two more minutes.





Add butter and mix well on slow speed for a minute and on medium speed for eight to 10 minutes until a soft and smooth dough is formed. Leave the dough in the bowl covered with cling film to prove for one hour or until double in size.





Turn out the risen dough, punch down and knead with your hands. Divide dough into two equal portions and put aside to rest for 30 minutes. Shape the two halves into loaves.





Put the loaves into a greased and lightly-floured loaf tin. Cover with a damp tea towel and leave aside for 30 to 35 minutes till double in size. Brush with glaze and sprinkle almond nibs.





Bake in a preheated oven at 180掳C for 30 minutes or until the loaf is light when tapped with your hand. Remove the loaf from the tin and leave to cool on a wire rack.