Bubur Cha-Cha

Bubur cha-cha is a coconut milk dessert which commonly contains a medley of sweet potatoes ( in yellow, orange and purple colour), yam or known as taro, sago pearls, bananas and tapioca jelly. Sometimes black eye pea is also added. Bubur means porridge in Malay and Cha Cha is a type of dancing, so literally Bubur Cha Cha means dancing porridge. In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This is one of the more popular Nyonya/Peranakan desserts which is colourful yet delicious. It is served either hot or cold.

Peranakan are the descendants from intermarriages between the early Chinese immigrants and the local Malay women in Malaysia, Singapore and Indonesia. Peranakan cuisine or Nyonya cuisine is the fusion of Chinese and Malay cuisines. 

This recipes is also vegan, dairy-free, soy free, nut free, egg free and refines sugar free !!!

Ingredients:

• 100g purple sweet potatoes
• 100g orange sweet potatoes
• 100g yellow sweet potatoes
• 150g yam/taro
• 15g sago/tapioca pearls
• 75g black eye pea, optional

Tapioca Flour Jelly:

• 100g tapioca flour
• ½ cup boiling water
• red and green colouring

Coconut milk base:

• 2.5 liters water (about 10 cups)
• 1 cup thick coconut milk
• 120g sugar
• salt to taste
• 2 pandan/screwpine leaves
• 3 bananas, cut into ½ inches thick

Method:

Soak sago for 30 minutes, then boil until translucent and cooked.

Peel and cut all potatoes and yam into cubes or desired shapes. Steam, separately, until cooked.

To make the tapioca flour jelly, place the flour in a mixing bowl. Pour in boiling water. Mix the flour and water until well incorporated. When the dough is cool enough to handle, roll it out evenly on a well floured surface and cut into cubes or desired shapes.

Bring a pot of water, add 1 tbsp sugar, pour in banana and boiled for 5 minutes. Drain and set aside.

In another pot, boil 2.5 liters water. When the water boiled, add in thick coconut milk, sugar, salt and pandan leaves and cook over low heat about 10-20 minutes. Pour in the sweet potatoes, yam, banana, black eye pea if uses

In another pot, bring the water to a boil, then add in the shaped tapioca jelly. Cook until the jelly floats then transfer into the coconut milk base. Mix well.  Serve hot or cold, as you like.