Bubur Cha-Cha

Name: Bubur Cha-Cha
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 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; 100 g tapioca flour; ½ cup boiling water; red coloring; 2.5 liters water; 1 cup thick coconut milk; 120 g sugar; 3 banana; 2 Pandan leaves; salt to taste

User Reviews

4.7

39 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 bowls
Calories
503 kcal
Course
Dessert
Cuisine
Southeast-Asian Fusion

Bubur Cha-Cha

Kelsey Carr

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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.

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Ingredients

Servings

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

Tapioca flour jelly

100 g tapioca flour
½ cup boiling water
red coloring

Coconut Milk Base

2.5 liters water 10 cups water
1 cup thick coconut milk
120 g sugar
3 banana peeled and cut half inches thick
2 Pandan leaves
salt to taste

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Instructions

In boiling water, cook the black-eyed peas until soft. In a separate pot, boil the sago until translucent and fully cooked.
Peel and cut the potatoes and taro into cubes or desired shapes. Steam them separately until cooked.
To make tapioca flour jelly, place the flour in a mixing bowl and pour in boiling water. Mix until well incorporated. Once the dough is cool, roll it out evenly on a well-floured surface and cut it into cubes or desired shapes.
Bring a pot of water to a boil, then add 1 tablespoon of sugar and the banana. Boil for 5 minutes, then drain and set aside.
In a pot with 3 liters of boiling water, add the thick coconut milk, sugar, salt, and pandan leaves. Cook over low heat for about 10–20 minutes.
Pour all the ingredients, including the sago and tapioca jelly, into the coconut milk base and mix well. Serve hot or cold, according to your preference.

Nutrition Information

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Serving 4bowls Calories 503kcal (25%) Carbohydrates 99g (33%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 10g (50%) Sodium 76mg (3%) Fiber 6g (24%) Sugar 43g (86%)