One
of the well-known Malaysian sweet desserts is Bubur Cha-Cha. It is made with
boiled or steamed sweet potatoes and yam cooked in coconut milk, flavored with
pandan leaves. This simple dessert requires only a few ingredients that are
common and affordable in Southeast Asian cooking (PUMPKIN BARLEY DESSERT).
Bubur Cha-Cha originates from the Nyonya community, created by the Peranakan Chinese in Malaysia and Singapore. It is a part of Nyonya cuisine and has become popular as both a Chinese-style and Malay dessert. Today, it remains a staple in Malaysian dessert culture (DURIAN SWEET DESSERT).
As a Malaysian street food, Bubur Cha-Cha includes sago pearls for a chewy texture or colorful tapioca cubes, steamed and cut into small squares. These root vegetables and cubes are cooked first, then coconut milk with sugar is poured over before serving. Bubur Cha-Cha can be served hot, at room temperature, or as a cold dessert with ice.
When prepared at home, Bubur Cha-Cha, also
called sweet porridge, is simmered together with all the ingredients. Palm
sugar can replace white sugar for a healthier alternative. Coconut milk is
cooked separately with pandan leaves to enhance the aroma and flavor.
This combination creates a Malaysian sweet
dessert that retains the traditional flavors of Bubur Cha-Cha, making it a
favorite across households and street stalls.
Ingredients for
Bubur Cha-Cha (adjust as needed)
Coconut milk
Knotted pandan leaves
Sweet potatoes - steam with the skin on, cool, peel, and cube
Sago pearls - simmer until
translucent, rinse, keep in water
Palm sugar/Gula Melaka - simmer with some
water to make syrup
How to Make
Bubur Cha-Cha
Warm the
coconut milk with pandan leaves and set aside,
For the hot version, assemble the ingredients immediately.
For the chilled version, let the coconut milk cool before assembling the
ingredients and adding ice cubes.
