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5 from 4 votes

Bubur Cha Cha is a popular Southeast Asian dessert, it can be served either warm or cold. It is prepared using sago, sweet potatoes of different colours, and yams. Bananas could be added as well. The key to this dessert is the coconut milk and the pandan leaves which gives this dessert a fragrant touch.

CHINESE VERSION: 香浓摩摩喳喳糖水

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Rich Creamy Bubur Cha Cha Dessert | MyKitchen101en

Yield: 10 servings

Ingredients:

  • 540 g sweet potatoes (mix of yellow, orange & purple, cut into chunks)
  • 180 g taro (cut into chunks)
  • 1400 ml plain water
  • 3/4 tsp salt
  • 110 g sugar
  • 3 pcs pandan leaves
  • 300 ml thick coconut milk
  • 200 g cooked big sago pearls (Refer: How to Cook Big Sago Pearls-Whole & Chewy)
 

Instructions:

1 Steam sweet potatoes and taro for 8-10 minutes, or until soften (the cooking time for different types of potatoes and taro is different, adjust the steaming time accordingly).

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2 Bring the water to the boil, add in steamed sweet potatoes and taro, cook over medium-low heat, uncover, for 3 minutes.

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3 Add in salt, sugar and pandan leaves, mix well.

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4 Add in thick coconut milk, bring to the boil again.

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5 Turn to medium-low heat, add in cooked big sago pearls and cook for 1 minute.

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Rich Creamy Bubur Cha Cha Dessert

Bubur Cha Cha is a popular Southeast Asian dessert, it can be served either warm or cold. It is prepared using sago, sweet potatoes of different colours, and yams.

Rate

5 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Dessert Soup, Sweet Soup
Cuisine Asian, Southeast Asia
Servings 10 servings
Calories 209 kcal

Ingredients
 
 

  • 540 g sweet potatoes mix of yellow, orange & purple, cut into chunks
  • 180 g taro cut into chunks
  • 1400 ml plain water
  • ¾ tsp salt
  • 110 g sugar
  • 3 pcs pandan leaves
  • 300 ml thick coconut milk
  • 200 g cooked big sago pearls

Instructions
 

  • Steam sweet potatoes and taro for 8-10 minutes, or until soften (the cooking time for different types of potatoes and taro is different, adjust the steaming time accordingly).
  • Bring the water to the boil, add in steamed sweet potatoes and taro, cook over medium-low heat, uncover, for 3 minutes.
  • Add in salt, sugar and pandan leaves, mix well.
  • Add in thick coconut milk, bring to the boil again.
  • Turn to medium-low heat, add in cooked big sago pearls and cook for 1 minute.

Video

Notes

This recipe yields 10 servings of dessert.
The nutritional value for reference is for 1 serving (1 bowl) of dessert. 

Nutrition (per serving)

Calories: 209kcalCarbohydrates: 38gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 234mgPotassium: 360mgFiber: 3gSugar: 13gVitamin A: 7675IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Keyword bubur cha-cha
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