Home Kitchen Recipe | Bubur Cha Cha – Taro (Yam) and Sweet Potato Coconut Milk Dessert

Bubur Cha Cha is one of the most popular desserts in Malaysia. If you ask any Malaysians on the street, they know what is this sweet dessert. They could even describe very well what it is made of. Coconut milk, sweet potatoes, taros, tapioca and screw pine (pandan) leaves.
Colorful and glittery Malaysian dessert
Bubur Cha Cha is a sweet universal name, used across all ethics in Malaysia. Yet it is the name that always
makes me wonder. From a layman’s perspective, I do understand that ‘Bubur’ is a Malay word for ‘congee’ or porridge. That’s pretty straight forward and self-explanatory for a dish of soup dessert. However, ‘Cha Cha’ is something that needs more spark of brain neurons! The only ‘Cha Cha’ I could think of is ‘Cha Cha Cha’ dance! Food and dance? What an interesting dancing dessert then!


Above all the assumptions on how the name is originated, I can assure you that this dessert is colorful,
glittery and hard to resist! Check out if you don’t believe me. Read on.
The ingredients for Bubur Cha Cha
1/3 pound sweet potato (orange species) – cubed
1/3 pound sweet potato (purple species) – cubed
1/3 pound baby taro or yam – cubed
1-2 ripe banana – sliced 1/2 inch length
1/2 cup tapioca pearls or sago
1/3 cup brown sugar/rock sugar/palm sugar (gula melaka) – I use brown sugar
5.6 oz (165 ml) coconut milk
1 piece screw pine or pandan leaves – folded
3 cup water (depends on the coconut milk thickness preferred)
dash of salt
Appealing sweet dessert
1. Steam taro and sweet potato to almost (95%) cooked. Set aside.
Tips: Toothpick can go through the flesh but the texture still holds it shape.  
2. To prepare tapioca pearls/sago:
a. Soak tapioca pearls or sago in cold water for 5 minutes. Drain it.
b. Put 4 cup water in a saucepan and bring to boil.
c. After the water has boiled, place tapioca pearls and keep stirring until all the white pearls turn transparent.
d. Drain and rinse with cold running water. Set aside.
3. Pour water into a medium size saucepan.
4. Add sugar and bring water to boil to dissolve the sugar. Stir occasionally.
5. Add coconut milk. Stay at medium heat for 5 to 10 minutes and keep stirring.
Tips: Always stay at low-medium heat to avoid overcook coconut milk.
6. Add sweet potatoes, bananas, taros and tapioca pearls. Season with a dash of salt. Simmer at low-medium heat for 5 minutes.
7. Ready to serve hot or chilled it to serve cold.
Not many will say no to Bubur Cha Cha!
‘Selamat Menjamu Selera’! (Bahasa Malaysia words, similar to Bon Appetit)

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