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Rasa Malaysia: Easy Delicious Recipes

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Bubur Cha-Cha

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Bubur cha cha a 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. | rasamalaysia.com

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…

Bubur cha cha a 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. | rasamalaysia.com

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.

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    Bubur Cha-Cha Recipe

    Servings 4 bowls

    Bubur cha cha a 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.

    Calories 503 kcal
    Author

    Ingredients

    • 80 grams Purple Sweet Potato
    • 80 grams Orange Sweet Potato
    • 80 grams Yellow Sweet Potato
    • 150 grams Yam, Taro
    • 10 grams Sago, Tapioca pearls
    • 50 grams Black-eye beans, soaked for 1 hour

    Tapioca flour jelly

    • 100 grams Tapioca Flour
    • ½ cup Boiling Water
    • Red coloring

    Coconut Milk Base

    • 3 liter water
    • 1 cup Thick coconut milk
    • 120 grams Sugar
    • 3 Banana, peeled and cut half inches thick
    • 2 Pandan leaves
    • Salt to taste
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    Directions

    1. 1
      In boiling water, boil black-eye peas until soft. Boil sago separately, until translucent and cooked.
    2. 2
      Peel and cut all potatoes and taro into cubes or desired shapes. Steam, separately, until cooked.
    3. 3

      To make tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix the flour and water until well incorporated. When the dough is cool, roll it out evenly on a well floured surface and cut into cube or desired shapes.

    4. 4
      Bring a pot of water, add in 1 table spoon sugar, pour in banana and boil for 5 minutes. Drain and set aside.
    5. 5
      In boiling water (3 liters), add in thick coconut milk, sugar, salt, pandan leaves and cook over low heat about 10–20 minutes.
    6. 6
      Pour in all the ingredients, together with the sago, tapioca jelly into coconut milk base and mix well. Serve hot or cold, as you like.
    Nutrition Facts
    Bubur Cha-Cha Recipe
    Amount Per Serving (4 bowls)
    Calories 503 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 10g63%
    Sodium 76mg3%
    Potassium 1000mg29%
    Carbohydrates 99g33%
    Fiber 6g25%
    Sugar 43g48%
    Protein 4g8%
    Vitamin A 5785IU116%
    Vitamin C 19.6mg24%
    Calcium 58mg6%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: Nyonya
    Keyword: Bubur Cha-Cha
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    7 COMMENTS... read them below or add one

    3. Reply

      Hello, is it really 3 litres of water? We have tried this recipe and feel that the coconut milk base was too watery (even though we have added almost the whole can of coconut milk!). Also should the tapioca jelly be cooked / boiled first before mixing into the final coconut milk base with other ingredients? Seems like the recipe has missed this step.. Thanks!

      • Reply

        Totally agree! This is exactly what happened to us. There is certainly some ratio issue and the water can be reduced. We ended up removing the potatoes and boiling it down so that the taste was stronger.

        2- We also realised it wasn’t as starchy if you don’t book the potatoes with the water and added tapioca starch.

        3- the tapioca jelly optional :) for those making it in future, we didn’t add it last but put it with the sweet potatoes and brought it to a boil (as it needed to be cooked).

        Thanks though for the recipe RM, but do note our comments to those out there making it!

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