Bubur Cha-cha Nyonya Dessert
Submitted by Moon
Bubur Cha-cha is a popular sweetie in Malaysia and Singapore, often categorised as Nyonya food (Nyonya
descended from the marriages between the Portugese and the locals). However, similar desserts with thick coconut soup-base
and multi-coloured root vegetables can be found in other Asian countries such as Thailand and Indonesia.
"Bubur" means porridge in Malay language, whilst "cha-cha" - according to some - means abundance in the Hokkien dialect.
- 200g red/purple sweet potatoes, diced
- 200g orange sweet potatoes, diced
- 200g yam, diced
- 100g sago (tapioca seeds)
- 500ml fresh coconut milk
- 1 L water
- 1/2 teaspoon salt
- 100g brown sugar
- 4 screwpine leaves (Pandan), tied in a knot
- Add the salt to the coconut milk and keep in the refridgerator for later.
- Boil the sweet potatoes and yam separately, until soft.
- Fish the sweet potatoes and yam out and place in a large bowl, set aside. Discard the water
from the yam but keep the water from the sweet potatoes. It should now be a nice purple colour.
- Rinse the sago in a sieve then boil in some water in a saucepan until it is translucent. Strain then
rinse under cold running water, strain again and set aside.
- Fill a large deep saucepan with the water, add the screwpine leaves and the brown sugar and bring to the boil. Turn heat down to medium.
- When the sugar has dissolved, add in the cooked sweet potatoes, yam and sago, and cook for about 5 minutes, stirring constantly.
- Add in the coconut milk and turn the heat off the moment it starts boiling.
- Fish out the screwpine leaves. Serve hot or leave it to chilled.
- Common root vegetable used in this dessert are yam, tapioca, sweet potatoes of all sorts of colours: red, purple, white, orange, etc.
This means you can pick and choose what you prefer to eat.
- Always start with a small amount of sugar, then add in to taste when serving; because if it gets too sweet then you can never reverse it.
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