Recipe: Tasty Bubur cha cha/ coconut desserts

Bubur cha cha/ coconut desserts. 'Bubur cha-cha' is a coconut milk dessert which commonly contains sweet potatoes and taro. In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This is one of the more popular Nyonya/Peranakan desserts which is colourful yet delicious.

Bubur Cha Cha is a coconut milk dessert which commonly contains sweet potatoes and of course the colorful cha cha. It can be serve cold or warm. Bubur Cha Cha is one of our Malaysian favorites, especially in Penang, they are coconut milk infused desserts, with sweet potatoes, yams, and bananas. You can cook Bubur cha cha/ coconut desserts using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bubur cha cha/ coconut desserts

1. Prepare 1 pc of Sweet potato.
2. Prepare 1 Pc of yam.
3. Prepare 1 of ripe banana.
4. Prepare 500 ml of Coconut milk or more, depending how much liquid you need,.
5. It's 1 cup of Tapioca flour.
6. You need 1 of big Rock sugar/ 1/4cup sugar.
7. It's 1 cup of Sago.
8. You need Pinch of Salt.
9. Prepare 1 of Pandan leaf / pandan essence.

The dessert soup is first boiled with pandan leaves, sugar, and salt. This dessert is also well known in Indonesia and Singapore. Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine and Singaporean cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas.

Bubur cha cha/ coconut desserts instructions

1. Dice and Steam the sweet potato for 10 min, soak it into ice. Mix tapioca flour with hot water and knead become dough, divide into two, up to you what colour you want to add, and cut into small piece..
2. Cook the tapioca flour ball for 10 min and soak into ice water.
3. Melt rock sugar with water then add coconut milk.
4. Add cut banana. Just warm the coconut milk in low heat,don’t boil it.add pinch of salt.
5. Mix tapioca flour with the sweet potato become dough and cook it for 10 min. Soak with ice water so it wont stick together..
6. Soak the sago to ice water as well. You can always add more sugar or more coconut milk preference to your taste. You wont go wrong with this..

Bubur Cha Cha (or bobo cha cha) is a decadent dessert that is characterised by colourful tapioca jelly floating in a sea of creamy coconut soup. Read on to find out how to make this quick and easy dessert! No, "bubur cha cha" isn't a type of dance. It's a sweet, coconut-based soup that we enjoy quite often here in Malaysia. In Hawaii, you could find something similar in Vietnamese restaurants except that their versions were more pudding-like with more tapioca pearls than sweet.