Bubur Cha Cha Recipe
Bubur Cha Cha Recipe is a rich Southeast Asian dessert that is made with fresh coconut milk, screw pine (pandan) leaves, pearl sago, sweet potatoes, and taro. This traditional dessert is versatile and has a variety of textures, colors and flavors. It has a creamy texture from the coconut milk, it is colorful from the addition of tubers, and flavorful from the pandan leaves and gula Melaka making it a comforting treat for any time of day!
Equipment
- saucepot, stovetop
Ingredients
- 4 cup coconut milk
- 2 leaf pandan
- 1 cup pearl sago soaked, drained
- 1 cup purple sweet potato cooked, peeled and cubed
- 1 cup orange sweet potato cooked, peeled and, cubed
- ½ cup taro cooked, peeled, and cubed
- 3 tbsp gula Melaka palm sugar
- ½ tsp salt
Instructions
How to make the Bubur Cha Cha:
- Prepare the ingredients.If using fresh coconut for the milk, grate and grind the coconut with enough warm water to submerge the coconut in a blender or food processor. Pulse and strain the milk.Cook, steam or pressure cook the quartered sweet potatoes and taro. Cool and peel the skin and cube them.Soak the sago in water for a few minutes until soft yet firm.
- Heat a saucepot and add the coconut milk and knotted pandan leaves.
- Add the sweet potatoes, taro, sago, gula Melaka and salt. Turn off the heat when the mixture starts to boil.
- Serve the Bubur Cha Cha warm or chilled.
Notes
- Feel free to add cooked red beans and black-eyed beans if you desire.
Nutrition
Calories: 585kcalCarbohydrates: 40gProtein: 5gFat: 48gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 372mgPotassium: 580mgFiber: 3gSugar: 0.1gVitamin A: 10IUVitamin C: 4mgCalcium: 47mgIron: 8mg
