Bubur cha cha
Bubur cha cha, from above
VegVeganMalaysia

Bubur cha cha

Sweet potato, taro and sago in warm pandan coconut milk. A colourful, comforting bowl.

45 minTime
3 gProtein each
mildSpice
Cha cha in coconut2 chapters · 1 min read

Make it your way

Grandma's waySweet potato, taro and sago in pandan coconut milk.
The original
375kcalsame
3 gproteinsame
5 gfibresame
45minutessame

Bubur cha cha.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Sweet potatoorange and purple, cubed
Colocasia (taro root, eddoes)taro, cubed
Sabudana (tapioca pearls)small sago pearls
Water1¼ cups
Thin coconut milk1⅔ cups
Palm sugar (gula melaka)4 tbsp
Sugar3 tbsp
Pandan leaves2, knotted
Thick coconut milk1⅔ cups
Salt½ tsp

Method

4 steps
  1. 1Steam the sweet potato and taro cubes for 15 minutes until just tender.
  2. 2Boil the sago in plenty of water until clear, then rinse.
  3. 3Simmer the water, thin coconut milk, sugars and pandan until dissolved.
  4. 4Add the cubes, then the thick coconut milk and salt; heat gently. Stir in the sago.
Serve it like this

Serve warm in small bowls, or chilled with crushed ice, with a pandan leaf on the side.

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Make it a meal

What goes with Bubur cha cha: a bread or rice, a side, something to drink and something sweet.

A little snack Otak otak50 min
A little snack Punjabi samosa75 min
To drink Teh tarik10 min
To drink South Indian filter coffee20 min
Something sweet Kuih lapis90 min
Something sweet Pineapple tarts150 min
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