Bubur Cha Cha. It’s the ever-present option in most dessert stalls – a sweet creamy coconut milk broth with chewy chunks of sweet potatoes, yam, and other starchy morsels.
This soupy dessert can be enjoyed all year round, as a warm delight in cool weather and a refreshing pick-me-up on hot afternoons.
You can make this versatile dessert with a unique flavour on your own too! Simply follow our recipe for the sweet Peranakan course:
What You’ll Need
- 100 ml Coconut Milk
- 2 pcs Pandan leaves
- 20 gm Sago/tapioca pearl
- 40 gm Sugar
- 200 gm Sweet potato - purple or orange (peeled and cut into cubes)
- 200 gm Yam (peeled and cut into cubes)
- 500 ml Water
Let’s Start Making Bubur Cha Cha
Step 1 - Cook the sago in boiling water until transparent. Strain pearls and run under tap water to wash away the excess starch. Drain well and set aside.
Step 2 - Bring a pot of water to a boil and place the diced sweet potato and yam cubes in a plate. Place the plate on top of a steaming tray, steam for 20 to 30 minutes until soft, and set aside.
Step 3 - Add the water and coconut milk into a pot and bring the mixture to a boil.
Step 4 - Add the pandan leaves and sugar to the coconut milk and water mixture, while stirring gently.
Step 5 - Rinse and strain the cooked sago with tap water again before adding to the coconut milk and water mixture. Add the steamed sweet potato and yam cubes.
Discard the pandan leaves, divide into 4 portions, and serve. (Note: Chill in a fridge first, if you want to serve it cold.)
Nutritional Values of Bubur Cha Cha
Total Fat: 18g
Saturated Fat: 15g
Dietary Fibre: 3g
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