Bubur Cha Cha (Malaysian Coconut Milk Dessert)
A delicious Taro, Sweet Potato and Coconut Milk dessert that can be served hot or cold, great for entertaining a crowd!
Ingredients
- 220 g Orange Sweet Potato
- 220 g Purple Sweet Potato sub for any sweet potato
- 330 g Taro
Tapioca Jewel Jellies
- 100 g Tapioca starch
- 80 ml Very Hot Boiling Water
Pearl Sago
- 40 g Tapioca Pearl Sago
- 2 cups water
Coconut Milk 'Soup'
- 3 cups water
- 120 g Light palm sugar grated
- 4-6 Pandan Leaves
- 400 ml Full-Fat Premium Coconut Milk
Instructions
Steam Sweet Potatoes
- Peel sweet potato and taro and chop into bite sized chunks. Steam for 20 minutes and set aside.
Boil the Tapioca Pearls
- Tapioca Pearls must be added to already boiling water otherwise they will just dissolve. Bring a saucepan of water to the boil and add the tapioca pearls, cooking for about 10 mins, stirring occasionally until they turn translucent. Transfer to a bowl of water so they don't stick together and set aside
Make the Tapioca Jellies
- In a bowl, add the boiling water to the tapioca starch and mix to create a dough. Once it comes together you can just work it knead it your kitchen bench - be careful as it may still be hot. Use an extra dusting of tapioca flour if it gets too sticky.
- Divide dough into two and add 1-2 drops of pink food colouring to one, and 1-2 drops of green to the other. Knead until the doughs are evenly coloured. Use an extra dusting of tapioca flour if it gets too sticky. Roll into thin snakes and cut into little coins.
- To cook, bring a pot of water to the boil and add your coloured jellies. They will begin to float as they cook and will be translucent when they're ready -about 7 mins. I like to scatter the jellies in separately so they don't stick together. Strain and leave jellies in a bowl of water so they don't stick and set aside.
Make the Pandan flavoured Coconut Millk
- Lightly score your pandan leaves lengthways as this releases more flavour, and tie into tight knots. You can also scrunch them a little with your hands to release more flavour.
- Place water, palm sugar, and pandan leaves into a large pot. Bring to the boil and cook until sugar has dissolved. Remove the pandan leaves and turn down the heat. Add your coconut milk and stir. Add the Taro, Sweet Potato, Jellies and Sago to the pot and allow to simmer (DO NOT BOIL) for 5-10 minutes. Serve! You can also chill it down and serve it cold.
Tried this recipe?Let us know how it was!