Bubur Cha Cha (sweet Potatoes & Taro In Coconut Milk)
From Yinhomemade 14 years ago
- 30 -40 to make
- Serves 8-10
This is one of the renowned Penang Nyonya desserts. Bubur is Malay word for porridge or congee, as for Cha Cha , no one seems to know how this name originated. However, my aunt shared this with us. She said this dessert is one of the main desserts serve on 15th day and last day of Chinese New Year especially by Hokkiens. Read more In Penang Hokkien dialects, bubur cha cha is pronounced bubur che che – and "che che" means abundance or plentiful. So, it's considered auspicious to serve bubur cha cha to family and friends on that day. This dessert is a sweet concoction with various types of sweet potatoes (the Kiwis call it Kumara), yam or taro, sago (Tapioca peals) and coconut milk (santan). Do try to use different types of sweet potatoes, to make the dessert more colourful. For healthy version you can change the coconut milk into evaporated milk instead, however you will miss the creamy coconut flavor. This dessert can be served warm or cold. See less
Ingredients
- 450g orange sweet potato shopping list
- 250g Yellow sweet potato shopping list
- 500g yam (Taro) shopping list
- 175g sago pearls shopping list
- coconut milk Base shopping list
- 2 liter water shopping list
- 400g coconut milk (1 can) or evaporated milk shopping list
- sugar to taste shopping list
- 2-3 stalks Pandan leaves shopping list
How to make it
- Soak sago in warm water separately, drain.
- Peel and cut all potatoes and taro into chunks of desired shapes. Steam, separately, until cooked.
- Bring a pot of water, add enough sugar to just sweeten the soup and bring water to boil to dissolve the sugar. Add in pandan leaves and stir occasionally.
- Reduce heat to medium heat and add in sago, coconut milk (evaporated milk), simmer about 10 minutes and keep stirring.
- Pour in all the ingredients stir evenly and simmer for another 5 minutes. The sago may still have some white uncooked starch in their center but the longer they are soaked in cooked bubur, the more translucent they will turn albeit slowly.
- Removed pandan leaves and serve either hot or cold.
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