‘Bubur cha-cha’ is a coconut milk dessert which commonly contains sweet potatoes and taro. In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This is one of the more popular Nyonya/Peranakan desserts which is colourful yet delicious.
Preparation 10 mins
Cooking 50 mins
Bo Bo Cha Cha, Bubur Cha Cha, 摩摩喳喳
|80 g||tapioca flour|
|140 g||sweet potato(es)|
|250 g||coconut milk|
Nutrition per Serving
‘Bubur cha cha’ is a coconut milk dessert which is popular in Malaysia and Singapore for its quirky name and also beautiful colours. This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper. Commonly found sold by street vendors in Penang, bubur cha cha is a big favourite among locals. Similar to the cha cha dance, this coconut milk dessert is fun especially with the variety of ingredients and colours it contains.
Tips to prepare tapioca jellies
It may be not that easy to make these tapioca jellies. They look really pretty, like stained glass. Many commented that they did not turn out too well. The trick to preparing the jellies is to use really hot water, that is the water has to be boiling!
As for cooking the sago, ensure that enough of water is used to prevent them from sticking together. The ratio of water to sago should be 10 to 1. Sago should only be added into boiling water. Adding sago to room temperature water will cause them to dissolve. When cooking the sago, keep stirring to prevent them from clumping together.
Basic and optional ingredients in bubur cha cha
A basic bowl of bubur cha cha consist of taro and sweet potatoes. In this recipe, other ingredients are added to enhance the flavour of the dish. Other optional ingredients you may add are pearl sago, black eyed peas, yam, tapioca, banana, sweet potatoes and tapioca jellies. Banana slices give an extra punch to this dessert. You may choose and pick the combination of ingredients according to your preference.
Cold or warm bubur cha cha
Bubur cha cha can be served either cold or warm. Refrigerate it for at least 3 hours to serve it chilled. It can be kept refrigerated for up to 24 hours. Reheat it if you would like to serve it hot again. Since it contains coconut milk, it should not be kept for too long.
Steps to Prepare
Step 1 of 6
- 80 g tapioca flour
- 50 ml water
To prepare the tapioca jelly, create a dough by adding water to the tapioca flour. The water has to be boiling hot or else the flour would not form a dough.
Step 2 of 6
- food coloring
- 500 ml water
Divide the dough into two portions. And red and green food colouring respectively. Flatten the doughs and cut them into smaller pieces. Heat up water in a pot to boil the pieces of dough until they turned translucent. Once cooked, put them into a bowl of cold water to prevent them from sticking together.
Step 3 of 6
- 140 g taro
- 140 g sweet potato(es)
Steam the diced taro, purple sweet potatoes and yellow sweet potatoes for 20 minutes.
Step 4 of 6
- 40 g sago
- 500 ml water
Bring water to a rolling boil in a pot. Cook sago until translucent. Sieve the cooked sago to remove excess water. After that, add cold water to the cooked sago to prevent them from sticking together.
Step 5 of 6
- 250 ml water
- 160 g sugar
- 250 g coconut milk
- 1⁄4 tsp salt
- 3 pandan leaves
In a pot, add sugar to water. Cook over medium heat with knotted pandan leaves. Adjust the sweetness according to taste. Then, add coconut milk and salt.
Step 6 of 6
- 1 banana(s)
Add steamed taro, steamed sweet potatoes, sago, tapioca jellies and lastly, bite-sized pieces of bananas. Allow bubur cha cha to simmer 10 minutes or until the desired texture is reached.
Published: April 3, 2013
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