Bubur Cha Cha
Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Very delicious and satisfying.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup black eyed peas ((mei tau) (40g))
- ½ lb purple yam ((peeled and cut into ¾-inch cubes) (225g))
- 2 small taro ((peeled and cut into ¾-inch cubes) (8 oz/225g))
- 1 medium sweet potato ((peeled and cut into ¾-inch cubes) (8 oz/225g))
- 2 tbsp sago (or tapioca pearls (20g))
- 2 cups water ((480ml))
- ½ cup sugar ((110g))
- 2 pandan leaves ((screwpine), shredded and knotted)
- 1 can coconut milk ((400ml))
- 1 large firm banana ((peeled and cut at a diagonal into ¼ inch thick slices))
- ¼ tsp salt
Instructions
- 1
Rinse and soak black eyed peas in hot water for about 15 minutes. Drain. Boil for 25 minutes until tender but not mushy. Drain.
- 2
Steam cubed purple yam, taro, and sweet potato for 5 minutes.
- 3
Boil sago (or tapioca pearls) for 7 to 8 minutes. Drain and rinse under cold water to remove excess starch.
- 4
Combine water, and knotted pandan leaves in a medium sized pot. Stir to dissolve or melt sugar.
- 5
Add steamed purple yam, taro, sweet potatoes, banana, black eye peas, sago, coconut milk, and salt.
- 6
Cover and bring coconut sauce to a boil. Reduce heat to medium low and simmer for 4 to 5 minutes.
- 7
Turn off the stove. Serve warm in individual bowls.