Colourful Bubur Cha Cha!Previously, I introduced a new and exciting breakfast dish, which I hope you had a go at making. This week, let’s compliment that with a sweet dessert! Fondly known as Bubur Cha Cha, this popular Nyona desset can be found all over Malaysia and is a great way to warm up this winter! Made mostly from coconut milk, sweet potatoes and yam, this is a definitely a yummy way to complete any meal! This dish can be easily made at home and is a great dish to serving at parties.
Ingredients:
240g of sweet potatoes
150g of yam
10g of sago (tapioca pearls)
Coconut Milk Base:
3 Litres of water
1 cup of thick coconut milk
120g of sugar
3 bananas (peeled and cut half inches thick)
2 pandan leaf tied in knots
Salt to taste
Method:
Boil sago until translucent and thick.
Peel and cut all potatoes and yams into cube. Then steam separately for about 15 minutes until cooked.
Then boil a pot of water, pour in bananas and boil for about 5 minutes. Drain and set aside.
Later boil 3 litres of water, add coconut milk, sugar, salt and pandan leaves. Boil over low heat for about 10 to 20 minutes.
Once the coconut based is slightly thick, add in back the cooked sweet potatoes, yam and banana. Mix well and serve it.
This dish can be served hot or cold. (Personally I prefer it hot especially with the weather being so cold lately!) If you have a sweet tooth and are sick of eating sweets, go ahead and try this Malaysian dessert, and you might have just found your new favorite dish.
