Bubur Cha Cha is one of the most popular sweet coconut based desserts in Malaysia. If you ask any Malaysians on the street, they know what is this sweet dessert
It is a Nyonya dish that is made with different colors of sweet potatoes, yam and tapioca, which also known as Sago pearls and coconut milk.
Ingredients
1 each of orange, yellow and purple sweet potatoes (medium sized one will do) - Cubed.
1small sized yam (Chinese taro) - Cubed.
3-4 table spoon of sugar.
6-7 cups of water (depends on the coconut milk thickness preferred).
Dash of salt.
4-6 pandan leaves - folded.
1-2 cups of fresh coconut milk (or any instant coconut milk brand will do).
1/3 cup of tapioca pearls (which also known as Sago pearls).
First step of making Bubur Cha-Cha is, place the tapioca pearls in a sieve and wash it under the running water. Cook the pearls in a pot of water till it turn transparent (normally it takes about 5-8 minutes). Then, rinse the cooked tapioca pearls under running water again and set aside. Steam the sweet potatoes and yam to almost 95% cooked. Set aside. Add in water to a large pot along with the folded pandan leaves to a boil. Next, put the steamed sweet potatoes and yam into the pot and let it boil for 10 minutes and add in sugar to taste. Stir occasionally. Add in tapioca pearls. Lastly, add in coconut milk. Stay at medium heat for 5 minutes and keep stirring. Season with a dash of salt. Take out the pandan leaves and remove the pot from fire. Ready to serve hot or chilled it to serve cold.
I will never say NO to Bubur Cha-Cha!
What I love the most about this traditional dessert is its colorful presentation. The taste is wonderful because it is made using sweet coconut milk and not to mention the colorful sweet potatoes and tapioca pearls which adds to the deliciousness of it all. However, some Malaysians like to add in banana into this dessert as well. Bubur Cha-Cha can be served either hot or cold. But for me, I would prefer to enjoy this wonderful dessert when it is warm!
Ingredients
1 each of orange, yellow and purple sweet potatoes (medium sized one will do) - Cubed.
1small sized yam (Chinese taro) - Cubed.
3-4 table spoon of sugar.
6-7 cups of water (depends on the coconut milk thickness preferred).
Dash of salt.
4-6 pandan leaves - folded.
1-2 cups of fresh coconut milk (or any instant coconut milk brand will do).
1/3 cup of tapioca pearls (which also known as Sago pearls).
First step of making Bubur Cha-Cha is, place the tapioca pearls in a sieve and wash it under the running water. Cook the pearls in a pot of water till it turn transparent (normally it takes about 5-8 minutes). Then, rinse the cooked tapioca pearls under running water again and set aside. Steam the sweet potatoes and yam to almost 95% cooked. Set aside. Add in water to a large pot along with the folded pandan leaves to a boil. Next, put the steamed sweet potatoes and yam into the pot and let it boil for 10 minutes and add in sugar to taste. Stir occasionally. Add in tapioca pearls. Lastly, add in coconut milk. Stay at medium heat for 5 minutes and keep stirring. Season with a dash of salt. Take out the pandan leaves and remove the pot from fire. Ready to serve hot or chilled it to serve cold.
What I love the most about this traditional dessert is its colorful presentation. The taste is wonderful because it is made using sweet coconut milk and not to mention the colorful sweet potatoes and tapioca pearls which adds to the deliciousness of it all. However, some Malaysians like to add in banana into this dessert as well. Bubur Cha-Cha can be served either hot or cold. But for me, I would prefer to enjoy this wonderful dessert when it is warm!
Farah Atiqah Zawani
0102848/57156
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