Bubur Cha Cha Nonya

    40 mins

    Bubur means porridge in Malay and this is a sweet dessert "porridge" from the Nonya heritage. For me, it is best eaten at room temperature although it can also be served hot or chilled.


    Kuala Lumpur, Malaysia
    4 people made this

    Serves: 4 

    • 1 small orange sweet potato
    • 1 small yellow sweet potato
    • 1 small purple taro
    • 3/4 cup pearl sago, rinsed
    • 2 pandan leaves, tie in a knot
    • 1 tin coconut milk
    • 2 tablespoon sugar
    • 1 teaspoon salt
    • 450 ml water

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel and cut the root vegetables into 2 cm cubes. Steam them until they are just cooked and still firm.
    2. Put the water, salt , sugar and pandan leaves in a pot and slowly bring to a boil. Add the sago into the pot, lower heat and cook, stirring occasionally until the sago becomes translucent. Add coconut milk and stir.
    3. Add the root vegetables to the pot and cook for a few minutes until they soften slightly but not mushy. Remove pandan leaves, taste and adjust seasoning.


    For a different flavour twist, you can add sliced ginger root to infuse the coconut milk.

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