Sunday, November 29, 2009

Bubur Cha Cha

Whenever I see a nice firm Taro/yam in the Asian market I will definitely grab one. Same goes with the sweet potatoes too. There are times I will leave the sweet potatoes on the counter until it goes bad. This time before it has the chance to do so, I made some Bubur Cha Cha out of it.

Bubur Cha Cha is a popular Malaysian and Singapore dessert. This coconut milk soup base dessert flavor with screwpine/pandan leaves is made out of taro, sweet potatoes and chewy tapioca jelly. This super rich dessert can be eaten warm or cold.


2 sweet potatoes - peeled and cut into cubes
½ pound of Taro/yam – peeled ad cut into cubes


2 cup coconut milk
2 cup water
½ tsp salt
130 gram palm sugar/gula Melaka (more or less depend on your taste)
2 screwpine/pandan leaves

For the Chewy Tapioca Jelly

150 gram tapioca starch
50ml boiling water (more or less)
A few drop of green and red food coloring

1. Steam the sweet potatoes and yam/taro separately until soft. Set it aside.
2. To make the colorful tapioca jelly, put the tapioca flour in the mixing bowl. Pour the in the hot water, stir it quickly with a chopstick or fork. Cover it for 5 minutes and then knead it into smooth dough. Divide into 2 equal portions.
3. Mix a portion with a few drop of red coloring and the other with green. Knead well. Roll out the dough into 1/8” thick. Cut into diamond shape.
4. Bring a pot of water to rip boiling. Drop the tapioca jelly into the boiling water. Once it float remove and dip into cold water. Drain and set it aside.
5. For the soup, combined water, pandan leaves and palm sugar. Bring it up to boil. Stir until sugar dissolved. Add in the salt and coconut milk. Bring it up to boil and turn the heat off.
6. Add in the sweet potato, yam/taro and the chewy tapioca jelly. Mix well and serve warm or cold.

Note : For the chewy tapioca if the dough is too soft add a bit more tapioca starch and if the dough is too hard add a bit more hot water.


Ju (The Little Teochew) said...

Ah, you really love yam, don't you? :))) I love bubur cha cha too! As a kid, the name of this dessert always made me laugh ;) Love your version. It looks authentic and so homely! And coconut milk is just comfort to me.


ann low said...

Hi, I also thought of making bubur cha cha too. Besides yam, there are sweet potatoes imported from Japan. I saw some Japanese supermarket selling sweet potatoes cake too.

Jo said...

What is bubur cha cha without yam and sweet potato ... definitely not the same that is for sure. I love this dessert and come to think of it, have not had it for a while now. I prefer mine hot rather than cold.

Pei-Lin said...

Bubur cha cha is one of my favorite local desserts!! Since young, I always associate it with "mong mong cha cha!" LOL ...!

Gotta try making it someday!!! Agreed, agreed!! What's bubur cha char without taro & sweet potatoes ... and those chewy cubes that I love chewing on since I was a kid!! =)


Sayantani Mahapatra Mudi said...

thats a great desert recipe devoid of loads of fat. the pic is nice too...would love to have a bowlful of this.

Zue Murphy said...

Fresh bubur cha cha always taste good. It is a good trick to color your tapiocca jelly.

Rate This Recipe! said...

I love anything that is taro & coconut!!

Sonia ~ Nasi Lemak Lover said...

what a coincidence, yesterday I just cooked bubur ca ca for my hubby as this is his favorite, but he dont like to add gula melaka, so I just add normal white sugar. Yum yum..

Babe_KL said...

ahhhh my all time fave ;-)

A Full-Timed Housefly said...

Oh this is one of my favourite dessert and I like it hot and sweet ! Will post this soon but anyway my recipe is not much different from yours !

Elin Chia said...

Hi Gert,
Who say you will mizz Malaysian food LOL! You did a great job on this bubur cha cha :)) this is my favourite too.

Btw your roasted turkey looks great too. Dry brined is something new...will look into it soon :)

Mat Gebu said...

Hi gert..sedapnya bubur cha-cha, colorful kan, sama macam bubur cha-cha peranakan....

Little Corner of Mine said...

Looks good, a great way to use up the sweet potatoes.

mycookinghut said...

Yum.... like little teo chew... the name of this dessert makes me happy.. I just love the name of it.. don't know why bubur cha cha.. just as nice as how it should taste!

ICook4Fun said...

Ju, yeap I love yam and thank you :)

Anncoo, Japanese sweet potatoes taste much better than the ordinary ones.

Jo, I like it hot too :)

Dodol and Mochi,we called it mor mor cha cha..ha ha

Homemaker Diary, thank you.

Zue, yeap. My fav dessert :)

Rate this recipe, especially in dessert :)

Sonia, I like the taste of gula melaka :)

Babe-KL, mine too :)

Full-timed Housefly, I think most of our bubur cha cha will have very similar ingredients :)

Elin, trust me. I still miss our Malaysian food :) Do try out the dry brined method. It taste so much better.

Mat, memang sedap :)

LCOM, yea I still have some and not sure what to do with it.

Leemei, I am not sure either :)

Zurin said...

what a pretty bubur. Love the colours! :)))

Cat Cat said...

Aaah, so wanted to cook some bubur chacha for myself but then again, I got to finish the whole pot... So leceh, Gert... Urrrghh.

3 hungry tummies said...

Oh this is my childhood favourite! I made some yam rice using yam from my garden, will use the rest for this ! Thanks!

Sam said...

i tried using your ratio for the tapioca jelly but it didn't work out. it's very lumpy and sticky, i tried to spinkle a little more tapioca starch over it but it's still sticky all over, can't form a firm dough..
can someone pls help me out

Caca said...

i love the chewy jelly