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Bubur Cha-Cha

bubur chacha1

I made Bubur Cha-Cha for a friend’s party. It’s a traditional Malaysian dessert made of various sweet potatoes, yam and taro, cooked in creamy coconut milk and brown sugar. Bubur means porridge and Cha-Cha (sometimes pronounced as Che-Che in Penang, Northern Malaysia) means abundance.

I have many fond memories eating this dessert in my parents kitchen…and you may have probably seen this dish cooked a few times on Masterchef, no doubt by the Malaysian contestants.

bubur chacha4

bubur chacha2

Ingredients:
1 medium size gold/yellow sweet potato (cut into cubes)
1 medium size purple yam (cut into cubes)
1 medium size taro (cut into cubes)
8 cups of water
1/2 cup tapioca pearls (sago)
3 stalks of screwpine leaves (pandan leaves)
400 ml coconut milk
Sugar to taste
Rock salt

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1. Boil the yam and taro in water with the screwpine leaves.
2. Once the yam and taro are slightly soft, add in the sweet potatoes and tapioca pearls. Bring to a boil and lower the heat to medium.
3. The sweet potatoes usually cooks fast, so to prevent it from being too mushy, I usually scoop them out into a bowl and set it aside. You’ll also notice that the tapioca pearls will start turning translucent whilst cooking.
4. Add in sugar to taste. I used about 3 and a half blocks of brown sugar pieces.
5. Add in coconut milk and a pinch of rock salt. Bring to a boil.
6. Add the sweet potatoes back into the pot and remove the screwpine leaves.

This dessert can be served hot or cold. I usually like to eat it warm when it’s freshly cooked. And then eat it chilled the next day!

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6 Responses to “Bubur Cha-Cha”

  1. Elaine Says:

    oh.. YUM! I havwn’t has that for a while :)

  2. Elaine Says:

    I mean “Had That for a while”

  3. niniji Says:

    wow! that looks reeeeeeeeeaaal good. we taiwanese people love this dessert too. ^^ we call this thing shi-mi-lu (???) over there, which means nectar (?) of tapioca pearls (??). but I think the taiwanese variation is missing the pandan leaves though (I actually have no idea what it is ^^; ).

  4. littlemo Says:

    Haha!! That’s a nice description…nectar. The pandan leaves aren’t meant to be eaten…they are just cooked together to give out a distinct aroma to rice, coconut dishes, meat or desserts. I think in the Malay villages, the leaves are used to make handwoven baskets and bags.

  5. Fernanda E. Herrmann Says:

    welll…. what can I say… it was delicious!!!!
    “The friend of the party” :)

  6. littlemo Says:

    :D Hey you!!! xoxoxoxooxox