Sundaland Recipes

Bubur Cha Cha is a traditional Peranakan dessert made with a base of creamy coconut milk and pandan-infused broth. It is filled with an array of delightful ingredients, including sweet potatoes, yam, taro, chewy tapioca pearls, and colorful jelly cubes. The combination of textures creates a playful and enjoyable experience with every spoonful. 
The vibrant colors of Bubur Cha Cha are a feast for the eyes, showcasing the rich cultural heritage of the Peranakan people. The sweet potatoes and taro add a natural sweetness, while the chewy tapioca pearls and jelly cubes provide a fun and bouncy texture. The creamy coconut milk broth ties all the flavors together, creating a harmonious and comforting dessert. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:40 Minutes
Suitable:LowSalt
Category:Dessert
Origin:Malaysia, Singapore, Thailand
Serving:4 Person
Tags:Chewy, Flavors, Playful

Nutrifacts:350 calories
  20 grams fat

Rating:3.2 

Bubur Cha Cha is often enjoyed warm or at room temperature, making it a perfect treat for any time of the year. It is commonly served as a dessert after a hearty Peranakan meal or during special occasions and festive celebrations. 

Ingredients:

• 200g sweet potatoes, peeled and cubed
• 200g yam, peeled and cubed
• 200g taro, peeled and cubed
• 1 cup cooked tapioca pearls
• 1 cup colorful jelly cubes (pandan, coconut, or any flavor you like)
• 4 cups coconut milk
• 1 pandan leaf, tied into a knot
• 1/2 cup palm sugar (gula melaka), grated or chopped
• 1/4 teaspoon salt

Instructions:

1. In a pot, bring water to a boil and add the sweet potatoes. Cook for about 5 minutes until they are slightly tender. Drain and set aside.
3. Repeat the same process with the yam and taro, cooking them separately until they are slightly tender. Drain and set aside.
4. In another pot, heat the coconut milk over medium heat. Add the pandan leaf and simmer for 10 minutes to infuse the flavor. Stir occasionally.
5. Remove the pandan leaf and add the palm sugar and salt to the coconut milk. Stir until the sugar has completely dissolved.
6. Add the cooked sweet potatoes, yam, taro, tapioca pearls, and jelly cubes to the pot. Simmer for another 10 minutes, stirring gently to combine the ingredients.
7. Once the ingredients are heated through and well-coated in the coconut milk, remove the pot from the heat.
8. Serve the Bubur Cha Cha warm or at room temperature in individual bowls.
9. Garnish with additional jelly cubes or grated palm sugar, if desired.