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Bubur cha cha: photo of the dish
Illustrative photo: Alpha from Melbourne, Australia — CC BY-SA 2.0, Wikimedia Commons
Desserts

Bubur cha cha

A warm, sweet Malaysian dessert of sweet potato and taro cooked in pandan-scented coconut milk, often topped with tapioca pearls. It's eaten warm or lukewarm, especially at the end of a meal or in the evening.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the taro and sweet potatoes, then cut them into roughly 2 cm cubes.
  2. Cook the tapioca pearls separately in boiling water until they turn translucent, then rinse them.
  3. Bring the water and pandan leaves to the boil, then add the tuber cubes and simmer for 15 minutes over medium heat.
  4. Add the palm sugar and salt, then stir until fully dissolved.
  5. Pour in the coconut milk and let it gently simmer for 5 minutes without boiling.
  6. Remove the pandan leaves, add the drained tapioca pearls and reheat for another 2 minutes.
  7. Serve lukewarm in bowls, with a few ice cubes if you prefer it chilled.

Variations and tips

Chilled version. Let it cool completely, then refrigerate for 2 hours before serving, with a little crushed ice.

With what's easy to find. Replace the palm sugar with brown sugar, using the same quantity.

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Original Ecomely recipe.