Bubur Cha Cha


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About this recipe: A colorful dessert popular in Singapore and Malaysia, bubur cha cha is also eaten on the 15th day of Chinese New Year.

Pat Central Region, Singapore

Serves: 6 

  • 1 medium yam, peeled and cut into small cubes
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 packet store-bought tapioca flour jelly
  • 50 g pearl sago
  • 2 litres water
  • 250ml thick coconut milk
  • 100 g sugar
  • Pinch salt
  • 3 pandan leaves, tied together into a knot

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Steam the yam and sweet potato separately until tender, about 10 minutes.
  2. In a large pot, bring the water to a boil. Add the tapioca flour jelly and sago and cook until translucent, about 15 minutes.
  3. Add the coconut milk, sugar, salt, and pandan leaves and simmer over low heat about 10 to 15 minutes. Don't let the coconut milk curdle. Serve hot or cold, as you like.

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