Bubur Cha-Cha

4.70 from 13 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: Nyonya Recipes

Keyword: Bubur Cha-Cha

Servings: bowls

Author: Bee Yinn Low

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

2.5 liters water 10 cups water
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 fully cooked.
Peel and cut the potatoes and taro into cubes or desired shapes. Steam them separately until cooked.
To make tapioca flour jelly, place the flour in a mixing bowl and pour in boiling water. Mix until well incorporated. Once the dough is cool, roll it out evenly on a well-floured surface and cut it into cubes or desired shapes.
Bring a pot of water to a boil, then add 1 tablespoon of sugar and the banana. Boil for 5 minutes, then drain and set aside.
In a pot with 3 liters of boiling water, add the thick coconut milk, sugar, salt, and pandan leaves. Cook over low heat for about 10–20 minutes.
Pour all the ingredients, including the sago and tapioca jelly, into the coconut milk base and mix well. Serve hot or cold, according to your preference.

Nutrition