Bubur Cha-Cha
Bubur cha cha a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. It is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80 g purple sweetpotato
- 80 g orange sweet potato
- 80 g yellow sweet potato
- 150 g yam (taro)
- 10 g sago (tapioca pearls)
- 50 g black-eyed peas (soaked for 1 hour)
- 100 g tapioca flour
- ½ cup boiling water
- Red coloring
- 1.5-2 liters water (adjust to your preference)
- 1 cup thick coconut milk
- 120 g sugar
- 3 banana (peeled and cut half inches thick)
- 2 pandan leaves
- salt to taste
Instructions
- 1
In boiling water, cook the black-eyed peas until soft. In a separate pot, boil the sago until translucent and cooked through. Set aside.
- 2
Peel and cut the sweet potatoes and yam into cubes or desired shapes. Steam each type separately until soft.
- 3
To make the tapioca jelly, mix the flour with ½ cup boiling water until a dough forms. Once cool, roll out on a floured surface and cut into small cubes. Boil the jelly pieces in water until they float and become chewy, then drain and set aside.
- 4
In a separate pot, bring 1 liter of water to a boil. Add 1 tablespoon sugar and the banana slices. Boil for 5 minutes, then drain and set aside.
- 5
In a large pot, bring 1.5 to 2 liters of water to a gentle boil (start with less if you prefer a thicker texture). Add the thick coconut milk, sugar, salt, and pandan leaves. Simmer on low heat for 10–15 minutes, stirring occasionally. Taste and adjust the coconut milk or sugar if needed.
- 6
Add the black-eyed peas, sago, steamed sweet potatoes, yam, banana, and cooked tapioca jelly into the coconut milk base. Stir gently to combine and heat through. Serve hot or cold, based on your preference.