One
of the famous Malaysian sweet desserts is Bubur Cha-Cha. It is made with boiled
or steamed sweet potatoes and yam in coconut milk, with the aroma of pandan
leaves. A simple homemade Bubur Cha-Cha only requires a few ingredients, which
are affordable and common in Southeast Asian cooking (KUIH KASWI - CHEWY MALAYSIAN DESSERT).
Bubur Cha-Cha has its origins in the Nyonya community, created by the Peranakan Chinese in Malaysia and Singapore, and is part of Nyonya cuisine. Over time, this Nyonya dessert has also become popular as a Chinese-style and Malay dessert, and it remains a staple in Malaysian dessert culture.
As Malaysian street food, Bubur Cha-Cha may include sago pearls (SAGO PUDDING WITH PALM SUGAR) for a soft, chewy texture, or colourful tapioca cubes, steamed and cut into small squares, along with the starchy root vegetables. These are cooked and cubed first, and coconut milk, already added with sugar, is poured atop before serving. It can be enjoyed hot, at room temperature, or as a cold dessert with ice.
When Bubur Cha-Cha, also known as sweet
porridge, is made at home, all the ingredients are simmered together. This easy
and healthy recipe is kept clean. Instead of white sugar, palm sugar can be
used as a healthier alternative, adjusted according to taste. Coconut milk with
pandan leaves is cooked separately.
Assembled, this version creates a
delicious Malaysian sweet dessert without compromising its quintessential
flavours.
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.
