Bubur Cha Cha. The alternate name is called Bo Bo Cha Cha. This Nonya coconut milk dessert is good as a snack for afternoon tea. This is a Malaysian and Singapore cuisine prepared using pearly sago, yam, sweet potato, coconut milk, pandan leaves, sugar and salt.  Can be eaten hot or cold. Simply enjoy this dessert for its taste and color. I loved the chewy tapioca jellies best, aside the sweet potatoes and ‘taro’ (yam).

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Prep time 15 mins

Cook time 45 mins

Serves 4

Ingredients to make Bubur Cha Cha

  • 200 g Taro (yam)
  • 200 g Sweet potato(es)
  • 40 g Sago

Coconut milk base

  • 250 ml water
  • 40 g Sugar, adjusted to preferred taste. Add more if required
  • 3 Pandan leaves
  • 250 ml Coconut milk
  • 1⁄4 tsp Salt

Tapioca Jelly

  • 80 g tapioca flour
  • 200 ml water (boiling hot)
  • Food colouring (red and green)

 

Method to make Bubur Cha Cha

  1. Prepare the Tapioca jelly

    1. Add boiling hot water gradually to the tapioca flour.
      pour boiling water into flour
    2. Using a spoon / spatula, fold in the flour to make into a dough.
      make tapioca jelly dough
    3. Repeat step a, b until the dough is consistent
    4. Divide the dough into 2 parts.
    5. Add the green colouring to one part and keep folding in until the colour is uniform. Do the same for the other part with red colouring.
      color red tapioca jelly dough
    6. Flatten the dough and cut with a sharp knife into smaller pieces.
      flatten and cut the tapioca jelly dough
    7. Boil a pot of water to cook the dough pieces until they turn translucent.
    8. Once cooked, put them into a bowl of cold water to prevent the pieces from sticking together.
      Bubur cha cha tapioca jelly
  2. Prepare the Taro and Sweet potatoes

    1. Cut off the hard skin of both the Taro and Sweet potatoes. (wear a glove for those whose skin is sensitive to Taro to prevent itchiness)
    2. Cut them into dices.
      dice the yam and sweet potato for the Bubur Cha Cha
    3. Place onto a plate to steam for 20 mins until cooked. Set aside.
      steamed yam and sweet potatoes
  3. Prepare the Sago

    1. Boil a pot of water, add in the sago.
      sago to make bubur cha chaboil the sago in pot
    2. Keep stirring the sago until they are translucent and cooked.
      stir sago until translucent
    3. Sieve out the sago to remove the excessive water.
      sieve out the sago
    4. Put into a bowl of cold water to prevent them from sticking together.
      put the sago in cold water
  4. Prepare the coconut milk base

    1. In a pot, add 250 ml of water, 50 g sugar and knotted pandan leaves. Bring to boil over medium heat. Adjusting the sweetness accordingly.
    2. Add in 250 ml of coconut milk and some salt.
      add coconut milk
    3. Add in the steamed Taro, sweet potatoes, sago and Tapioca jellies.
      add in the yam and sweet potatoesadd in the sago into the bubur cha chaadd in the tapioca jelly
    4. Once boiling, turn down the heat further to simmer for 10 mins, or until the desired texture.
      Bubur cha cha texture

Notes:

  • Use hot boiling water to make the dough, else the dough will not be formed
  • Choose both yellow and purple sweet potatoes to add in the colour

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