Bean dessert

Chacha from Maria Celestina de Mello e Senna

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

1½ coconut, grated
1 catty | 1 lb 6 oz | 610g) jagra
1 lb | 450g green beans (lôc-tau in Cantonese)
½ cup sago
1 lb | 450g taro, peeled and cut in cubes
2-3 pieces of rock sugar, lightly rinsed

Pour 10-12 cups of boiling water over the grated coconut and cover with a lid. When cool, squeeze out the juice with both hands and strain.

Wash the sago and soak in water for 2-3 hours. Dissolve the jagra in a little water and strain.

Scrub the beans in the basin used for washing rice to loosen the skins. Cook the coconut juice and beans and remove the skins of the beans. Add the taro and the sago and when cooked add the jagra liquid and the rock sugar. Continue cooking for some time and serve hot.

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