‘Bubur cha-cha’ is a coconut milk sweet soup 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 coconut milk dessert is also one of the more popular Nyonya/Peranakan dessert.
‘Bubur cha cha’ is a coconut milk dessert which is popular in Malaysia and Singapore for its quirky name and also beautiful colours. This sweeten coconut milk soup 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 may be not that easy to make these tapioca jellies. They look really pretty, like stained glass. Many commented that these tapioca jellies did not turn out too well. The trick to preparing the jellies is to use really hot water. The water has to be boiling hot!
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 to water when it is boiling. Adding sago to room temperature water will dissolve the sago. As you cook the sago, keep stirring to avoid them from clumping up.
A basic bowl of bubur cha cha consist of taro and some sweet potatoes. As in this recipe, other ingredients are added to enhance the flavour of the dish. Other optional ingredients you may add are pearled sago, black eyed peas, yam, tapioca, banana, sweet potatoes and tapioca jellies. Banana slices add an extra punch to this bubur cha cha. You may choose and pick your combination of ingredients for bubur cha cha.
Bubur cha cha can be served both cold or warm. Refrigerate bubur cha cha for at least 3 hours to serve it chilled. You may also refrigerate bubur cha cha up to 24 hours and reheat if you would like to serve it hot. Since bubur cha cha contains coconut milk, it should not be kept for too long.
Bubur Cha Cha (Nyonya Coconut Milk Dessert) is also known as: Bo Bo Cha ChaBubur Cha Cha摩摩喳喳
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.
Divide the dough into two portions and add red and green colouring separately. Flatten the doughs and cut them into smaller pieces. Heat up water in a pot to boil the pieces of dough until they turn translucent. Once cooked, put them into a bowl of cold water to prevent them from sticking together.
Steam the diced taro, purple sweet potatoes and yellow sweet potatoes for 20 minutes.
Bring water to rolling boil in a pot to 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.
In a pot, add sugar to water and cook over medium heat with knotted pandan leaves. Adjust the sweetness according to taste. Then, add coconut milk and salt.
Add steamed taro, steamed sweet potatoes, sago, tapioca jellies and lastly, bite-sized bananas. Allow bubur cha cha to simmer 10 minutes or until the desired texture is reached.