Bubur Cha Cha

February 25, 2021

Sweet Malaysian dessert made of coconut milk, sugar, pandan leaves and 3 colour tapioca noodles. 

 Bubur Cha Cha
 

What is Bubur Cha Cha?

Bubur Cha Cha sometimes known as Bo Bo Cha Cha is a Malaysian dessert in sweet coconut broth/ soup.

Bubur means porridge, while Cha Cha have two meanings that I know of!
In my northern Malaysian dialect, Cha Cha means "Mix of everything" (derived from the word : cha cha merba).
However, in chinese Hokkien dialect, cha cha or che che means abundance.

This Bubur Cha Cha do have a mix of everything, and abundance in the ingredients used ;P
 
 Cha Cha Cha

Ingredients for Bubur Cha Cha

Main ingredients in Bubur Cha Cha are sweet potatoes, yam, banana, sago and the 3 colourful short noodles made of tapioca flour.

If you are familiar with Nyonya cuisine, the nyonya version of bubur cha cha will have similar ingredients but instead of noodles.

The Nyonya will have tapioca jellies in their Bubur Cha Cha.
Some will add black eye peas too.

 u ce ce

How to make Bubur Cha Cha?

Printable recipe with list of ingredients and steps can be found at the end of the post.

However, I will go through steps by steps

Step 1 : Prepare Sago Pearls for bubur cha cha

Cook sago pearls in boiling water. 
There is no need to pre-soak the pearls. 
Cook until sago turned crystal clear.

 Crystal clear sago pearls

Step 2 : Prepare yam, sweet potatoes for steaming.

Steam diced yam, white sweet potato, orange sweet potato
 Steam yam


Step 3. Make Tapioca Noodles for Bubur Cha Cha

Tapioca noodles for bubur cha cha has to be smooth and a little bit chewiness to add to the overall texture of bubur cha cha itself.

Start with mixing tapioca flour and glutinous rice flour.
Add hot water and mix to a smooth dough.

 mixing tapioca flour and glutinous rice flour
Divide into 3 and add colouring then roll into short noodles.
Video on how to make the noodles is below this post.

 Tri colour short noodles for bubur cha cha

Boil these noodles and soak them in cold water.

Step 4 : Cook the Sweet Coconut Milk soup.

Bring to boil water, sugar and pandan leaves.
Add coconut milk.
 Cook Bo Bo Cha Cha


Video on How To cook Tapioca Noodles for  Bubur Cha Cha




Watch full Video on my Youtube Channel


How to Serve Bubur Cha Cha?

Bubur cha cha is best serve at room temperature (in hot country like Malaysia)

But I like my bubur cha cha, cold, straight from the fridge.

The sauce will thicken, and flavours of yam, banana and sweet potato will have time to flavour the sweet coconut milk "soup"

 Resipi bubur cha cha


How do I keep leftover Bubur Cha Cha?

Bubur cha cha best kept in the fridge as it has coconut milk.
Coconut milk will turn sour if left overnight in room temperature, especially in warm country or summer.

Other Malaysian dessert that you may like to try

Sweet honey dew Melon and coconut shake
Tang yuan 
Bubur Gandum | Sweet Wheat Porridge

Bubur Cha Cha

Bubur Cha Cha
Yield: 6
Author: Lisa Ho
Prep time: 30 MinCook time: -5 MinTotal time: 25 Min
Bubur Cha Cha is a creamy, sweet Malaysian dessert consists of yam , sweet potato, sago pearls, tapioca noodles, coconut milk and sugar.

Ingredients

  • 150g yam (taro)
  • 150g orange sweet potato
  • 150g white sweet potato (purple skin)
  • 2 bananas
  • 2 tablespoon sago pearls
  • 250 ml coconut milk
  • 700 ml water (including 250ml of sago water)
  • 150g sugar
  • 2 knotted pandan leaves
  • a pinch of salt
Bubur Cha Cha 3 coloured short Noodles
  •  50g tapioca flour
  • 25g glutinous rice flour
  • 50ml hot boiling water
  • extra2 teaspoon of hot water if the dough is still not smooth and dry

Instructions

  1. Cook sago pearls in 2 cups of water until the sago turned crystal like clear
  2. Soak in cold water and set aside 
  3. Peel yam, sweet potatoes and diced to 1 cm (1/2 inch) 
  4. Steam tuber for 8 minutes or less (Always check for tenderness with a skewer)
  5. Set aside.
  6. Slice banana (do this last as banana will oxidise if left too long)
  7. In a sizeable saucepan (note I used a wrong saucepan in my video), bring water to boil 
  8. Add knotted pandan and sugar
  9. Stir until sugar dissolve (5 minutes)
  10. Add coconut milk, reduce heat to a simmer.
  11. Add steamed yam , sweet potatoes and sago.
  12. Add banana 
  13. Let it simmer for 10 minutes
  14. Adjust for sweetness
  15. Add Bubur Cha Cha clourful noodles
  16. Turn off the heat
  17. Serve either hot or cold.

Notes:

1) Purple skin white sweet potato

Do soak the white sweet potato after peeling or dicing. The sap from the potato will make the potato turn black once expose to air.

2) you can boil sago at Step 7, for a smooth and thicker coconut milk sweet soup

3) If coconut milk powder is used, use the boiled water in the saucepan (part of the 700 ml) to make coconut milk liquid.

Nutrition Facts

Calories

570.78

Fat (grams)

18.80

Sat. Fat (grams)

11.41

Carbs (grams)

97.76

Fiber (grams)

5.29

Net carbs

92.47

Sugar (grams)

34.62

Protein (grams)

6.01

Sodium (milligrams)

212.62

Cholesterol (grams)

0.00
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 Bubur Cha Cha is a creamy, sweet Malaysian dessert consists of yam , sweet potato, sago pearls, tapioca noodles, coconut milk and sugar. The sweet 'soup' is made of coconut milk and sugar  with pandan.

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