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

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.

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