Monday, April 20, 2020

Bubur Cha Cha

Bubur Cha Cha is a classic Malaysian dessert.  It is an assorted medley of sweet potatoes, yams, black-eye beans and sago cooked in sweet coconut milk. Bubur Cha Cha can be served warm or cold.

100g black-eye beans, rinsed and soak in hot water for at least 1 hour
1/2 cups sago
1 medium sized each yellow, purple and orange sweet potato 
about 250g taro 
1.5 litre water
palm sugar (to suite your taste)
4 pandan leaves, washed and knotted together
1 can Ayam brand coconut cream (400ml)
pinch of salt
  • In a small pot filled with water, boil black-eye beans until soft. Set aside.
  • Place sago in strainer and rinse under running tap water.  Then boil sago in plenty of hot water until translucent and cook. Drain into strainer and rinse under cold water. Set aside.
  • Peel and cut sweet potatoes and yam into small cubes.  Steam separately until soft.
  • Meanwhile, fill a large pot with 1.5 litre of water.  Add in pandan leaves and palm sugar and bring to the boil. Simmer until palm sugar dissolves.  
  • Add in black-eye beans, steamed sweet potatoes, yam, sago, coconut cream and a pinch of salt.  Let it simmer for about 5 minutes.  Adjust the desired sweetness by adding more palm sugar (or white sugar).
  • Serve hot or cold.  

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