Bubur Cha Cha, Sago Sweet Potato Dessert| 摩摩喳喳, 西米红薯椰奶甜点

This Sweet Potato, Sago Coconut Milk Dessert “Bubur Cha Cha” is a popular dessert in Malaysia. Every Penang Nyonya eatery will definitely serve BuBur Cha Cha. It is so easy to make, you have to try it!

Bubur Cha Cha is a Malaysian Penang Nyonya Dessert. Bubur means “Porridge” in Malay describing the sweet coconut milk soup. Also, as it is a medley of sweet potatoes, taro, black eye peas, sago etc in a sweet coconut milk soup, I think that is how the name Cha Cha came from. There are many variations of this dessert, the common ingredients are sweet potato, yam, sago and coconut milk. Other ingredients are black eye peas and tapioca jelly.

Cooking Tips:

• The sweet potatoes, taro are steamed separately. If you add cook it with the coconut soup, it will become mushy.
• The black eye peas are optional. I like the texture of the black eye peas, but if you do not have much time, then you can skip this ingredient.
• In the video I didn’t cook the sweet coconut soup again after adding all the filling, but you can cook on low heat for another 5 minutes so that the sweet soup is infused with the sweetness of the sweet potatoes. But don’t cook too long as the sweet potatoes and taro will be tasteless and mushy.

Bubur Cha Cha, Sago Sweet Potato Dessert| 摩摩喳喳, 西米红薯椰奶甜点

Yield: 6-8 pax

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This Sweet Potato, Sago Coconut Milk Dessert "Bubur Cha Cha" is a popular dessert in Malaysia. It is so easy to make, you have to try it! It is a medley of sweet potatoes, taro, black eye peas, sago etc in a sweet coconut milk soup. There are many variations of this dessert, the common ingredients are sweet potato, yam, sago and coconut milk. Other ingredients are black eye peas and tapioca jelly.

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Ingredients

Bubur Cha Cha Filling:

• 100-125 grams orange sweet potato 100-125 克橙红薯
• 100-125 grams yellow sweet potato 100-125克黄番薯
• 100-125 grams purple sweet potato 100-125克紫薯
• 100-125 grams yam 100-125克芋头
• 100 grams black eye peas （optional）100 克黑眼豆 （无放入也可以）
• 25 grams sago 25 克 西米

Bubur Cha Cha Sweet Soup

• 50 grams palm sugar gula melaka 50克马六甲椰糖
• 50 grams brown sugar (adjust sweetness to taste, 自己改甜度) 50克红糖
• 1/4 teaspoon salt 1/4茶匙盐
• 4-5 pandan leaves 4-5香兰叶
• 700-800 ml water 700-800毫升水
• 200 ml coconut milk 200毫升椰奶

Instructions

1. Wash the black eye peas, then soak for 1 hour for it to soften. Transfer to a pot, fill with water well above the peas, bring to a boil, then reduce to low heat cook until soft, 45 min to 1 hour. Strain the water and set aside.
2. In a pot with boiling water, pour in the sago, cook on low medium heat for 15 minutes. Off stove, cover for 5 minutes until all the sago is translucent in colour. Soak sago in cold ice water, then strain and set aside.
3. Cut sweet potatoes and taro into cubes, steam on medium heat for 15-20 minutes until soft. Time depends on the size of the sweet potatoes and the stove heat.
4. In a large pot, place the sugar, water, pandan leaves. Bring to a boil. Cook until the palm sugar full dissolves. Add in the coconut milk and salt, mix well. Remove the pandan leaves.
5. Then add in all the sweet potatoes, taro, sago, black eye peas. Mix well, then serve.
6. In the video I didn't cook again after adding all the filling, but you can cook on low heat for another 5 minutes so that the sweet soup is infused with the sweetness of the sweet potatoes. But don't cook too long as the sweet potatoes and taro will be tasteless and mushy.