Bubur Cha Cha
A colorful dessert popular in Singapore and Malaysia, bubur cha cha is also eaten on the 15th day of Chinese New Year.
Central Region, Singapore
8 people made this
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
3 pandan leaves, tied together into a knot
- Steam the yam and sweet potato separately until tender, about 10 minutes.
- In a large pot, bring the water to a boil. Add the tapioca flour jelly and sago and cook until translucent, about 15 minutes.
- 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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