Bubur Cha Cha is a local favourite delicious dessert. This dish is made up of coconut milk with pearled sago, sweet potatoes, taros, bananas, pandan leaves, sugar and salt. If you’re looking to add more flare to the dish, grated coconut and coconut cream can be added as well.
The Bubur Cha Cha is a Betawi and Malay dessert, but it can also be a breakfast or supper dish among Indonesian, Malaysian and Singaporean communities. It can be served hot or cold, and even served as street food in some areas. Overall, this dish is one of the most popular Nyonya/Peranakan desserts rich in colour and taste.
Tips For Making Bubur Cha Cha
The Bubur Cha Cha can consist of a few components and ingredients according to your liking. If you’d like to follow this recipe and add some tapioca jellies, the trick in successfully preparing the jellies is by using boiling hot water.
Besides that, pearled sagos are commonly found in Bubur Cha Cha as well. To make sure that the sagos won’t stick to each other, make sure to use enough water until the ratio of water to sago is 10 to 1. The sago should only be added when the water is boiling. Also, when you’re cooking the sago, keep stirring them to prevent them from sticking together.
Bubur Cha Cha Recipe: Learn How To Make Delicious Bubur Cha Cha
A standard bowl of bubur cha cha consists of sweet potatoes and taros. In this recipe, other ingredients will be added for a flavourful taste such as tapioca jellies, sago, and bananas. You may choose the components you would want to incorporate in your Bubur Cha Cha according to your preference.
80 g of tapioca flour
1300 ml of water
140 g of taro (diced)
140 g of sweet potato(es) (diced)
40 g of sago
160 g of sugar
250 g of coconut milk
¼ tsp of salt
3 pandan leaves (knotted)
- First, to prepare the tapioca jelly, create a dough by adding water into the tapioca flour. Make sure the water is boiling hot or else the flour will not form a dough.
- Then, divide the dough into two portions. Add the food colouring of your choice respectively. After that, flatten the dough and cut them into smaller pieces.
- Next, heat the water in a pot to boil the pieces of dough until they become translucent.
- When they are cooked, place them into a bowl of cold water to prevent them from sticking to each other.
- After that, steam the diced taro and sweet potatoes for 20 minutes.
- For the sago, bring the water to a boil in a pot. Then, cook the sago until it is translucent. Sieve the cooked sago to remove excess water. After that, add cold water to the sago to prevent from sticking together.
- Next, add sugar and water into a pot. Then, cook over medium heat with knotted pandan leaves. You may adjust the sweetness according to your liking.
- Add in the coconut milk and salt.
- Lastly, add the steamed taro, sweet potatoes, sago, tapioca jellies and bite-sized bananas into the coconut milk. Allow it to simmer for 10 minutes until the desired texture is reached.
- Your bubur cha cha is ready to serve!
Ways To Enjoy Bubur Cha Cha
You can enjoy the Bubur Cha Cha in many ways and eat it hot or cold. Besides the standard toppings, you can also experiment with different toppings with the Bubur Cha Cha such as with black-eyed beans or red beans. Overall, the Bubur Cha Cha is excellent and delicious on its own! It is a great dessert, snack, breakfast and supper dish!
Explore other delicious and popular Malaysian food with Lokataste Recipe and more!