Bubur Cha Cha

45 min



One of our favorite desserts made with coconut milk, this treat is sweet and comforting. If you are able to, get fresh coconut milk as we’d recommend over the packets ones!
Sago and colored tapioca cubes give this dish both texture and a nice color contrast. For our recipe we are using 3 types of sweet potatoes and yam too. After steaming the sweet potatoes, add the purple ones only before serving as it tends to dye the coconut milk.
A really wholesome and simple recipe to make at home, great either hot or cold!
#themeatmensg #simple #delicious

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Adjust Servings
200g yam (cubed)
100g purple sweet potato (cubed)
100g orange sweet potato (cubed)
100g yellow sweet potato (cubed)
40g tapioca pearls (sago)
100g tapioca flour cubes (for bubur cha cha)
800ml water
500g coconut milk
140g rock sugar
4-5pandan leaves (knotted)
Pinch of salt, to taste



Bring a pot of water to boil.
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Put in 100g tapioca flour cubes. Simmer till cook. It will float once its cooked.
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Remove and place it in a bowl water.
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In the same pot, bring the water up to boil.
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Add in 40g tapioca pearls. Stir periodically till the tapioca pearls turn translucent. If there is a tiny white dot in the middle, it's fine as it will continue cooking in the coconut milk later. Remove and and place in a bowl of water.
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Place cubed yam and sweet potatoes in a steamer. Steam till it’s just tender when pierced with a knife.
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Remove and place on a dish. Separate the purple sweet potatoes
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Bring 800ml water to a simmer.
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Add in the rock sugar and knotted pandan leaves.
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Once the sugar is dissolved, add in coconut milk.
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Do not bring coconut mixture to a boil. As this will cause the coconut milk to split. Keep it at slow simmer.
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Add in tapioca pearls, tapioca flour cubes, cubed yam and sweet potato.
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Season with a pinch of salt, or to taste.
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Served hot or cold with purple sweet potatoes added
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