Bubur Cha Cha
User Reviews
5
Bubur Cha Cha
Description
Bubur Cha Cha starts with boiling diced taro root, yellow yam, and purple yam until soft. Separately, pink tapioca jellies are made by mixing tapioca starch with hot water and natural pitaya powder, shaped and boiled until translucent and chewy. Sago pearls are cooked until they float and become tender. These components are then combined and simmered in coconut milk sweetened with palm sugar and flavored with knotted pandan leaves, which impart a fragrant aroma.
The dessert balances creamy coconut sweetness with the earthy flavors and firm yet tender textures of the roots, and the contrasting chewiness of tapioca jellies and sago pearls. It is often served warm or at room temperature as a comforting sweet treat.
The recipe involves careful preparation of each element — soaking, boiling, kneading dough for jellies, and cooking pearls — to achieve proper texture. Using palm sugar adds a caramel-like depth, and pandan leaves provide a unique floral note characteristic of this dessert.
Ingredients
- 1 taro root peeled and diced, large
- 1 yellow yam peeled and diced, medium
- 1 purple yam peeled and diced, medium
- 3 C water
- 2-3 palm sugar sweeten to taste, discs
- 3-4 pandan leaves knotted
- 1 ½ cans coconut milk
Pink Tapioca Jellies:
- 50 g tapioca starch
- ¼ C water hot, boiled
- 8 g pitaya powder pink
Sago Pearls:
- ½ C sago pearls dried
- 1 C water
Instructions
Boil the taro and yam:
- Fill a large pot with water and bring to a boil. Add in the diced taro and yam. Boil until taro and yam have softened, about 10-15 minutes. Drain into a colander and set aside.
Make the tapioca jellies:
- Next, make the tapioca jellies. Put the tapioca starch and pink pitaya powder into a medium bowl and add in the hot boiling water. Use a spatula to mix until a dough forms. If the dough feels too dry, add in a little water at a time. The consistency should feel like playdough.
- Use your hands to knead the dough and transfer it onto a flat surface. Roll into a long coil and cut into desired shape. Or flatten with a rolling pin and use a small cookie cutter to cut out shapes (like I did with the stars). Dust with additional tapioca starch if it's too sticky.
- Fill a small pot with water and bring to a boil. Add in the tapioca jellies and cook for about 6-7 minutes, until they float to the top. Strain out the jellies and set aside in a clean bowl.
Cook the sago pearls:
- Using a small pot, add in the 1 C water and bring to a boil.
- Pour in the sago pearls, give it a quick stir and turn off the heat. Remove the pot from heat and replace the lid. Give it a stir every so often. The sago pearls will be cooked when they're translucent, about 20-30 minutes.
Assemble:
- In a large pot, add the 3 C of water and the palm sugar discs. Bring to a boil and stir to dissolve the sugar.
- Tie the pandan leaves into a knot and throw them into the pot. When the sugar has completely dissolved, bring the heat down to a simmer and stir in the coconut milk. Remove the pandan leaves.
- Next, gently add the cooked taro, yam, tapioca jellies, and sago pearls into the coconut milk. When the mixture is warmed through, turn off the heat and serve.
- Serve bubur cha cha warm or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 9g | 45% |
| Sodium | 22mg | 1% |
| Potassium | 429mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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