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–+ servings
Bubur Cha Cha can be served warm or cold.

Bubur Cha Cha

Bubur Cha Cha, a Malaysian dessert of sweet potatoes, taro, plantain, and sago in a sweet fragrant coconut sauce. Serve warm or cold.
Author : Linda Ooi
Course : Dessert
Cuisine : Malaysian
Keyword : bubur cha cha
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings : 4
Calories : 380kcal

Ingredients
  

  • 2 tbsp sago (or tapioca pearls)
  • 1 medium sweet potato cut into ¾-inch cubes (9 oz/255g)
  • ½ small taro cut into ¾-inch cubes (9 oz/225g)
  • 2 pandan (screwpine) leaves, knotted
  • 3.5 oz gula melaka (palm sugar, shaved (or brown sugar) (100g)
  • 1 small can coconut milk (5.6oz/165ml)
  • 1 plantain (peeled and sliced diagonally into ½ inch thick pieces)
  • ½ tsp salt

Instructions
 

  • Soak sago in a small bowl for about 15 minutes. Drain.
  • Place sweet potatoes and taro in a steamer and steam for 5 minutes.
  • Combine 2½ cups (600ml) water and knotted pandan leaves in a medium sized pot. Bring water to a boil. Add gula Melaka (or brown sugar). Stir to dissolve gula Melaka.
  • Add sago (or tapioca pearls), steamed sweet potatoes and taro, coconut milk, sliced plantain, and salt.
  • Allow the soup to boil for 3 to 4 minutes. Turn off the stove.
  • Serve warm in individual bowls.

Nutrition

Calories: 380kcal
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