Immerse yourself in the heartwarming flavours of our Bubur Cha Cha recipe, a delightful Malaysian dessert that brings a touch of tropical comfort to your palate. This creamy and vibrant dessert combines a medley of tender sweet potatoes, chewy tapioca pearls, and fragrant pandan-infused coconut milk. The result is a harmonious blend of textures and tastes that evoke memories of sun-soaked afternoons in a British garden. The gentle sweetness and coconut-kissed aroma of Bubur Cha Cha offer a soothing escape from the ordinary, inviting you to savour a taste of Malaysian tradition with a British twist. Whether enjoyed as a comforting finale to a meal or a standalone treat, our Bubur Cha Cha promises a delightful adventure in every spoonful.
- 200 g Purple Yam
- 200 g Sweet Potato
- 200 g Yam
- 30 gm Sago Pearls
- 500 mls Water
- 80 gm Sugar
- 2 Pandan Leaves
- 250 mls Coconut cream
- 5 gm Salt
In a big pot; add in cubed up sizes of the yam, sweet potato and yam. Fill in up with room temp water and bring it to a simmer until cooked.
In a saucepan on low heat, add water and pandan leaves and let is steep for about 5 to 10 mins or until the water perfumes.
Add in the sugar and salt to dissolve and lastly the coconut milk. Bring it up to warm to serve.
To cook the sago pearls, bring a small saucepan filled with plenty of water to boil and then add in your sago. They will cook when the entire sage turns translucent.