Ever been drowned with task on task at work only to be visited by random dessert cravings that happen to emerge out of the blues? Sounds relatable, right? That’s because it happens to us all the time!
We all crave something sweet every now and then – and there is nothing wrong with that. It is always important to pamper ourselves every now and then to keep ourselves sane.
When it comes to dessert or munching distraction, we always seem to slant towards the sweet and savoury, among the usual include ice-creams, cakes or the much trendier option, bubble tea that you could find at a convenience store nearby. However, we seem to be forgetting the traditional desserts, probably because they aren’t always easy to find or served at restaurants near you. Among the many that occupy a long list is the bubur cha cha.
What is Bubur Cha Cha?
The bubur cha cha is a coconut milk based dessert popular in Malaysia and neighbouring Singapore. It is a little under the radar in the city of Kuala Lumpur but quite a famous bowl in the streets of Penang and other states with strong ties to the Nyonya and Peranakan culture.
It is served with an array of ingredients such as the cha cha, sweet potato, yam, sago and more, serving out a bowl which is colourful to our eyes and our taste buds.
Over the years, bubur cha cha has found its way into various countries throughout Southeast Asia, bolstering a medley of ingredients making it distinct to that country alone yet still maintaining its sweetened coconut milk taste and colourful ingredients.
Quick and Easy Bubur Cha Cha Recipe
Prep Time: 20 minutes | Cook Time: 30 minutes | Makes: 4 servings
- 75g dried cha cha
- 150g yellow sweet potato (cubed)
- 150g yam (cubed)
- 150g purple sweet potato (cubed)
- 50g sago
- 2 pcs pandan leaves (knotted)
- 200ml coconut milk
- 150g gula melaka
- Boil yam, orange sweet potato, and purple sweet potato separately. Set aside.
- Soak sago in water. Set aside.
- In a pot, bring water to a boil. Add dried cha cha.
- Once cha cha has risen to the top, remove from the pot and place in cold water.
- To the pot, add pandan leaves and gula melaka. Stir until gula melaka is fully dissolved.
- Add coconut milk and salt. Stir.
- Add soaked sago. Let cook.
- Add boiled yam, orange sweet potato, and purple sweet potato.
Add boiled cha cha. Gently stir.
- Turn off the heat. Bubur cha cha is ready to be enjoyed!
Unlike most desserts, the bubur cha cha can be eaten hot or cold, depending on your preference however since it contains coconut milk, it cannot be kept for long as it will turn back quickly. Consume it within the first 24 hours.