Bubur Cha Cha / Pengat (Nyonya Coconut Milk Dessert)
As a Malaysian citizen must have eaten Bubur Cha Cha, it's one of the Baba Nyonya traditional desserts and also one of the traditional desserts that I loved.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 50 g Garnet Sweet Potato
- 50 g Garnet Sweet Potato
- 50 g Purple Sweet Potato
- 50 g Purple Sweet Potato
- 50 g Yam
- 50 g Yam
- 2 Banana
- 2 Banan a
- 20 g Sago
- 20 g Sago
- 200 ml Coconut Milk
- 200 ml Coconut Milk
- 2 Pandan Leaf
- 2 Pandan Leaf
- 100 ml Water
- 100 ml Water
- 200 ml Evaporated Milk
- 200 ml Evaporated Milk
- 40 g Tapioca Flour
- 40 g Tapioca Flour
- 20 ml Hot Water
- 20 ml Hot Water
- 3 Butterfly Peas Flower (for blue coloring dough)
- 3 Butterfly Peas Flower (for blue coloring dough)
- 3 Pandan Leaf (for green coloring dough)
- 3 Pandan Leaf (for green coloring dough)
- A pinch of Salt
- 100 g Palm Sugar
- 100 g Palm Sugar
Instructions
- 1
Dice the garnet and purple sweet potatoes, yam.
- 2
Steam yam, garnet and purple sweet potatoes till cooked.
- 3
Pour sago into hot water and cook till transparent then soak in cold water for later use.
- 4
Tapioca flour mix with hot water and make into dough than cut into cube shape.
- 5
Put tapioca pieces into hot water and cook until floats up then soak in cold water for later use.
- 6
Pour in water into a pot, add 2pcs of Pandan leaves, add evaporated milk, coconut milk, palm sugar and a pinch of salt. Medium heat cook until boiled.
- 7
Add in yam, garnet and purple sweet potatoes and tapioca pieces and bananas into milk soup and the Bubur Cha Cha is ready to serve.