Bubur Cha-cha is a well-known Nyonya dessert in Malaysia. The ingredients for bubur cha-cha are always colorful and sweet. This dessert is commonly prepared during festive seasons in Penang but do you know how to cook a tasty bubur cha-cha? Let us recommend you an easy recipe~

Ingredients: 

200g yam (cubed)

100g purple sweet potato (cut into cube)

100g orange sweet potato (cut into cube)

100g yellow sweet potato (cut into cube)

40g sago

100g tapioca flour cubes 

800ml water

500g coconut milk

140g rock sugar

4-5 pandan leaves (knotted)

Pinch of salt

Steps:

1. Boil a pot of water. Then, add in 100g tapioca flour cubes. Wait for the cubes to float on water. Do not forget to simmer the water while waiting for the cubes to float. 

2. Take out the cubes from the boiling water. Put all the cubes into another bowl of water. Set it aside.

3. Cook 40g sago. The sago will become translucent once it is well-cooked. Stir the water gently while cooking the sago. Once all of them become translucent, remove them and put them into another bowl of water. Set it aside.

4. Cut the yam and sweet potatoes into cube shape. 

5. Then, put them into a plate and place the plate into a steamer. Steam until they are tender when pierced with a knife. Take out the plate from the steamer. Separate the purple sweet potatoes from the plate. Set them aside.

6. Boil 800ml of water. Put in rock sugar and knotted pandan leaves (roughly 4-5 leaves). Stir the water until the sugar is dissolved. After that, pour in coconut milk.

*Do not boil the coconut mixture. Keep it at a slow simmer.

7. Put in all the ingredients that were set aside earlier like sago, tapioca flour cubes, cubed yam and sweet potato. Add in a pinch of salt. 

8. You may serve bubur cha-cha in hot or cold after adding purple sweet potatoes. Done!

  
Recipe: Bubur Cha Cha – 摩摩喳喳

This dessert is super easy! Save your money and make it yourself. Looking forward to your dessert!