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Bubur cha cha - This recipe medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. It is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang.
Bubur Cha-Cha is probably one of the more well-known Nyonya desserts, so much so that they are commonly found in Hong Kong/Cantonese-style cafes. Even here in the United States, I can find it on the menu of some Asian cafes as Nanyang Bubur Cha–Cha or 南洋摩摩喳喳. Nanyang means “south of sea,” generally known as Southeast Asia in Chinese…
Each country in Southeast Asia has its own variation of this dessert—a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. Bubur cha cha is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang, and a must have on Chap Goh Meh (the 15th and last day of Chinese New Year).
My aunt loves making Bubur Cha-Cha; she is immaculate when it comes to the balance of colors and its presentation. She would make a pink color tapioca jelly to complement the yellow, orange, and purple color in her bubur cha-cha. To me, the tapioca jelly—chewy and stretchy in its texture—is the best part of it all, I love it more than the sweet potatoes and yam.
Frequently Asked Questions
This recipe is only 503 calories per serving.
What To Serve With Bubur Cha-Cha
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Bubur Cha-Cha
Ingredients
- 80 g purple sweetpotato
- 80 g orange sweet potato
- 80 g yellow sweet potato
- 150 g yam (taro)
- 10 g sago (tapioca pearls)
- 50 g black-eyed peas, soaked for 1 hour
Tapioca flour jelly
- 100 g tapioca flour
- ½ cup boiling water
- Red coloring
Coconut Milk Base
- 1.5-2 liters water, adjust to your preference
- 1 cup thick coconut milk
- 120 g sugar
- 3 banana, peeled and cut half inches thick
- 2 pandan leaves
- salt to taste
Instructions
- In boiling water, cook the black-eyed peas until soft. In a separate pot, boil the sago until translucent and cooked through. Set aside.
- Peel and cut the sweet potatoes and yam into cubes or desired shapes. Steam each type separately until soft.
- To make the tapioca jelly, mix the flour with ½ cup boiling water until a dough forms. Once cool, roll out on a floured surface and cut into small cubes. Boil the jelly pieces in water until they float and become chewy, then drain and set aside.
- In a separate pot, bring 1 liter of water to a boil. Add 1 tablespoon sugar and the banana slices. Boil for 5 minutes, then drain and set aside.
- In a large pot, bring 1.5 to 2 liters of water to a gentle boil (start with less if you prefer a thicker texture). Add the thick coconut milk, sugar, salt, and pandan leaves. Simmer on low heat for 10–15 minutes, stirring occasionally. Taste and adjust the coconut milk or sugar if needed.
- Add the black-eyed peas, sago, steamed sweet potatoes, yam, banana, and cooked tapioca jelly into the coconut milk base. Stir gently to combine and heat through. Serve hot or cold, based on your preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family like your asam pedals recipe very much and I had tried cooking it twice thank you for your lovely recipe
Hi, i cant seem to find pandan leaves here. Is there any other substitute or can i use pandan paste?
Skip it.