Bubur Cha Cha
Bubur Cha Cha
Ingredients
For the Sweet Potatoes
- 200 g purple sweet potato, peeled and cubed
- 200 g yellow sweet potato, peeled and cubed
- 200 g orange sweet potato, peeled and cubed
For the Sago Pearls
- 1/2 cup small sago pearls
For the Tapioca Chewies
- 100 g tapioca flour
- 70 ml hot water
- as needed food coloring, purple, green, and pink
For the Coconut Milk Base
- 400 ml thick coconut milk
- 200 ml thin coconut milk
- 3 pandan leaves, knotted
For the Pandan Sugar Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 pandan leaves, knotted
Instructions
- 1
Prepare the sweet potatoes: Peel and cube the purple, yellow, and orange sweet potatoes into 1-inch pieces. Steam them until tender, about 10-15 minutes. Set aside.
⏱️ 20 min
- 2
Cook the sago pearls: Bring a pot of water to a rolling boil. Add the small sago pearls and cook for 15 minutes, stirring occasionally to prevent sticking. Turn off the heat, cover the pot, and let the sago pearls sit for 15-20 minutes until they become translucent with only a tiny white dot in the center. Drain and rinse under cold water to remove excess starch. Set aside.
⏱️ 35 min
- 3
Make the tapioca chewies: In a bowl, combine the tapioca flour with the hot water. Mix well to form a dough. Divide the dough into three portions. Add a few drops of purple food coloring to one portion, green to another, and pink to the last. Knead each portion until the color is evenly distributed. Roll each colored dough into thin ropes and cut into small, bite-sized pieces. Alternatively, roll into small balls.
⏱️ 20 min
- 4
Boil the tapioca chewies: Bring a pot of water to a boil. Add the colored tapioca chewies and cook until they float to the surface and are translucent, about 3-5 minutes. Remove with a slotted spoon and immediately transfer to a bowl of ice water to prevent sticking. Once cooled, drain and set aside.
⏱️ 10 min
- 5
Prepare the pandan sugar syrup: In a small saucepan, combine the granulated sugar, water, and 2 knotted pandan leaves. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes to infuse the pandan flavor. Remove the pandan leaves and set the syrup aside.
⏱️ 10 min
- 6
Prepare the coconut milk base: In a medium pot, combine the thick coconut milk, thin coconut milk, and 3 knotted pandan leaves. Heat over medium-low heat, stirring constantly to prevent the coconut milk from curdling. Do not bring to a boil. Just heat until it's warm and fragrant, about 5-7 minutes. Remove the pandan leaves.
⏱️ 7 min
- 7
Assemble the Bubur Cha Cha: Gently add the steamed sweet potato cubes, cooked sago pearls, and tapioca chewies to the warm coconut milk base. Stir gently to combine.
⏱️ 3 min
- 8
Serve warm: Ladle the Bubur Cha Cha into individual serving bowls. Drizzle with the prepared pandan sugar syrup according to taste. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bubur Cha Cha
For the Sweet Potatoes
- 200 g purple sweet potato, peeled and cubed
- 200 g yellow sweet potato, peeled and cubed
- 200 g orange sweet potato, peeled and cubed
For the Sago Pearls
- 1/2 cup small sago pearls
For the Tapioca Chewies
- 100 g tapioca flour
- 70 ml hot water
- as needed food coloring, purple, green, and pink
For the Coconut Milk Base
- 400 ml thick coconut milk
- 200 ml thin coconut milk
- 3 pandan leaves, knotted
For the Pandan Sugar Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 pandan leaves, knotted
Instructions
- 1
Prepare the sweet potatoes: Peel and cube the purple, yellow, and orange sweet potatoes into 1-inch pieces. Steam them until tender, about 10-15 minutes. Set aside.
⏱️ 20 min - 2
Cook the sago pearls: Bring a pot of water to a rolling boil. Add the small sago pearls and cook for 15 minutes, stirring occasionally to prevent sticking. Turn off the heat, cover the pot, and let the sago pearls sit for 15-20 minutes until they become translucent with only a tiny white dot in the center. Drain and rinse under cold water to remove excess starch. Set aside.
⏱️ 35 min - 3
Make the tapioca chewies: In a bowl, combine the tapioca flour with the hot water. Mix well to form a dough. Divide the dough into three portions. Add a few drops of purple food coloring to one portion, green to another, and pink to the last. Knead each portion until the color is evenly distributed. Roll each colored dough into thin ropes and cut into small, bite-sized pieces. Alternatively, roll into small balls.
⏱️ 20 min - 4
Boil the tapioca chewies: Bring a pot of water to a boil. Add the colored tapioca chewies and cook until they float to the surface and are translucent, about 3-5 minutes. Remove with a slotted spoon and immediately transfer to a bowl of ice water to prevent sticking. Once cooled, drain and set aside.
⏱️ 10 min - 5
Prepare the pandan sugar syrup: In a small saucepan, combine the granulated sugar, water, and 2 knotted pandan leaves. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes to infuse the pandan flavor. Remove the pandan leaves and set the syrup aside.
⏱️ 10 min - 6
Prepare the coconut milk base: In a medium pot, combine the thick coconut milk, thin coconut milk, and 3 knotted pandan leaves. Heat over medium-low heat, stirring constantly to prevent the coconut milk from curdling. Do not bring to a boil. Just heat until it's warm and fragrant, about 5-7 minutes. Remove the pandan leaves.
⏱️ 7 min - 7
Assemble the Bubur Cha Cha: Gently add the steamed sweet potato cubes, cooked sago pearls, and tapioca chewies to the warm coconut milk base. Stir gently to combine.
⏱️ 3 min - 8
Serve warm: Ladle the Bubur Cha Cha into individual serving bowls. Drizzle with the prepared pandan sugar syrup according to taste. Serve immediately and enjoy.
⏱️ 5 min