Malaysian Bubur Cha Cha (Taro, Sweet Potato and Coconut Milk Dessert)

Name: Malaysian Bubur Cha Cha (Taro, Sweet Potato and Coconut Milk Dessert)
Prep time: 9 min
Cook time: 1 h
Total time: 1 h 9 min
Yield: 5 serving
Ingredients: 1 medium sweet potato; 1 medium purple sweet potato; 1 cup taro; ⅓ cup tapioca starch; 1 teaspoon pink pitaya powder; 3 tablespoons water; 1 cup coconut sugar; 4 Pandan leaves; 400 ml coconut milk; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup water; ⅓ cup tapioca starch; 2 cups water; ½ cup sago or tapioca pearls

User Reviews

5.0

6 reviews

Excellent

Prep Time
9 mins
Cook Time
1 hr
Total Time
1 hr 9 mins
Servings
5
Calories
463 kcal
Course
Dessert
Cuisine
Indonesian, Malaysian

Malaysian Bubur Cha Cha (Taro, Sweet Potato and Coconut Milk Dessert)

Joelle Ward

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This vibrant dessert, known for its colorful medley of sweet potatoes, jellies, taro, and purple yam, is an adorable part of Malaysian culinary culture. Served in a creamy coconut milk bath infused with pandan leaves and kissed with vanilla, it’s a vegan and gluten-free treat!

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Ingredients

Servings

Steam:

1 medium sweet potato (200 grams) peeled and diced
1 medium purple sweet potato (150 grams) peeled and diced
1 cup taro (200 grams) peeled and diced

Tapioca Jelly:

⅓ cup tapioca starch 50 grams, aka tapioca flour
1 teaspoon pink pitaya powder
3 tablespoons water boiling

Coconut cream:

1 cup coconut sugar (120 grams) or palm sugar, or brown sugar
4 Pandan leaves
400 ml coconut milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup water
⅓ cup tapioca starch

Sago Pearls:

2 cups water boiling
½ cup sago or tapioca pearls or tapioca pearls

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Instructions

Steam the veggies:

Either place the the diced sweet potatoes, purple sweet potatoes, and taro in a steamer or a pot with water. Steam or boil them over medium heat for about 15-20 minutes or until they are fork-tender. Remove from the steamer, drain in a colander and set aside.

Prepare the Tapioca Jellies:

Place the tapioca starch and pitaya powder (or other coloring that you prefer) into a medium bowl and pour in the hot boiling water. Use a rubber spatula to mix until it forms a dough. Transfer the dough onto a work surface lightly floured with tapioca starch and knead the dough using your hands, until smooth.
Roll each half into small balls or shape them as desired. One option it to roll them out using a little extra starch to ensure they don’t stick to the work surface or rolling pin, and use tiny cutters to cut them into fun shapes.
In a small pot, bring water to a boil. Add the tapioca jellies and cook for approximately 7-8 minutes or until they rise to the surface. Once they've floated to the top, strain the jellies and place them in a clean bowl for later use.

Prepare the Coconut Cream:

In a separate saucepan, combine the coconut sugar (or palm sugar or brown sugar), pandan leaves, coconut milk, vanilla extract, and salt. Bring this mixture to a gentle simmer over low heat. Stir 4-6 minutes, until the sugar has dissolved.
Mix together the water and tapioca starch, and add the starch slurry to the coconut milk in the pot. Cook for an additional couple of minutes until the sauce thickens a little bit. Set aside.

Cook the Sago Pearls:

In a separate pot, bring the water to a boil. Add the sago pearls to the boiling water and cook them according to the directions on the package. Different brands require different cooking times. The large ones I use need to be boiled and then simmered over low heat for about 60 minutes, or until they turn mostly translucent. Stir occasionally to prevent sticking. Once cooked, drain and rinse the sago pearls under cold water to stop the cooking process. Set them aside.

Assemble the Bubur Cha Cha:

In serving bowls, place a generous portion of the steamed sweet potatoes, purple sweet potatoes, and taro. Add a few pieces of the tapioca jellies, including the pink ones for a pop of color. Spoon the cooked sago pearls over the top. And top with a couple of neatly placed pieces of steamed purple sweet potato and tapioca jellies, just so that it looks as cute as possible!

Equipments used:

Notes

Steam Wisely:
Steam the sweet potatoes, purple sweet potatoes, and taro until fork-tender but not mushy.
Sweetness Control:
Adjust coconut cream sweetness slowly to avoid overpowering. Taste as you go!
Texture Check:
Ensure sago pearls are translucent and tapioca jellies are chewy but not dense. Follow cooking times and test doneness.
Make it look cute:
Present your Bubur Cha Cha in glass bowls or little jars for an adorable presentation. Make sure to layer it so that all the elements can be seen. You put the work into it, so make sure it doesn’t go unnoticed in a lame-looking mug!

Nutrition Information

Show Details

Calories 463kcal (23%) Carbohydrates 80g (27%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 14g (70%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 269mg (11%) Potassium 609mg (17%) Fiber 5g (20%) Sugar 25g (50%) Vitamin A 12841IU (257%) Vitamin C 4mg (4%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories	463kcal	23%
Carbohydrates	80g	27%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	14g	70%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Sodium	269mg	11%
Potassium	609mg	13%
Fiber	5g	20%
Sugar	25g	50%
Vitamin A	12841IU	257%
Vitamin C	4mg	4%
Calcium	55mg	6%
Iron	3mg	17%