Bubur Cha Cha Nonya

    Bubur Cha Cha Nonya

    9saves
    40min


    2 people made this

    About this recipe: 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.

    Suhara Kuala Lumpur, Malaysia

    Ingredients
    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

    Directions
    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.

    Tip

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

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