Bubur Cha Cha (Nyonya Porridge Dessert)

Bubur Cha Cha is a traditional Peranakan dessert made with a base of creamy coconut milk and pandan-infused broth. It is filled with an array of delightful ingredients, including sweet potatoes, yam, taro, chewy tapioca pearls, and colorful jelly cubes. The combination of textures creates a playful and enjoyable experience with every spoonful. 

Bubur Cha Cha (Nyonya Porridge Dessert)

The vibrant colors of Bubur Cha Cha are a feast for the eyes, showcasing the rich cultural heritage of the Peranakan people. The sweet potatoes and taro add a natural sweetness, while the chewy tapioca pearls and jelly cubes provide a fun and bouncy texture. The creamy coconut milk broth ties all the flavors together, creating a harmonious and comforting dessert. 

[] Prep Time:20 Minutes
Cook Time:40 Minutes
Suitable:LowSalt
Category:Dessert
Origin:Malaysia, Singapore, Thailand
Serving:4 Person
Tags:Chewy, Flavors, Playful
Nutrifacts:350 calories
  20 grams fat
Rating:3.2 

Bubur Cha Cha is often enjoyed warm or at room temperature, making it a perfect treat for any time of the year. It is commonly served as a dessert after a hearty Peranakan meal or during special occasions and festive celebrations. 

Ingredients:
  • 200g sweet potatoes, peeled and cubed
  • 200g yam, peeled and cubed
  • 200g taro, peeled and cubed
  • 1 cup cooked tapioca pearls
  • 1 cup colorful jelly cubes (pandan, coconut, or any flavor you like)
  • 4 cups coconut milk
  • 1 pandan leaf, tied into a knot
  • 1/2 cup palm sugar (gula melaka), grated or chopped
  • 1/4 teaspoon salt

Instructions:
  1. In a pot, bring water to a boil and add the sweet potatoes. Cook for about 5 minutes until they are slightly tender. Drain and set aside.
  3. Repeat the same process with the yam and taro, cooking them separately until they are slightly tender. Drain and set aside.
  4. In another pot, heat the coconut milk over medium heat. Add the pandan leaf and simmer for 10 minutes to infuse the flavor. Stir occasionally.
  5. Remove the pandan leaf and add the palm sugar and salt to the coconut milk. Stir until the sugar has completely dissolved.
  6. Add the cooked sweet potatoes, yam, taro, tapioca pearls, and jelly cubes to the pot. Simmer for another 10 minutes, stirring gently to combine the ingredients.
  7. Once the ingredients are heated through and well-coated in the coconut milk, remove the pot from the heat.
  8. Serve the Bubur Cha Cha warm or at room temperature in individual bowls.
  9. Garnish with additional jelly cubes or grated palm sugar, if desired.

Bubur Cha Cha is the perfect choice. Indulge in this sweet and comforting treat that will surely leave a lasting impression on your taste buds. This colorful and comforting dessert is perfect for sharing with loved ones or enjoying on your own. Selamat menikmati! (Enjoy your meal!)

Copy recipe's link, share, or print/save as PDF.

Comments

Post a Comment

What do you think? Any questions? Please drop a comment of what you thought!

Popular Recipes

Authentic Tongguan Roujiamo Recipe: Shaanxi Sandwich

Image
Tongguan Roujiamo, also known as the Shaanxi Sandwich, is a testament to the rich Chinese street food culture. The recipe begins with a tantalizing mix of succulent and smoky grilled meat. Tender pork, beef, or lamb is marinated in a fragrant blend of spices like cumin, chili powder, and the unique heat of Sichuan peppercorns. This flavorful concoction tenderizes the meat and infuses it with an irresistible burst of aromatic notes. 
VIEW

Pecel Kale / Curly Kale Peanut Sauce

Image
″Pecel Kale″ is a vibrant and nutritious dish that combines the earthy flavors of curly kale with the bold and spicy notes of the Pecel Sauce. The dish begins with blanched curly kale leaves and fresh bean sprouts, which provide a delightful crunch and vibrant green color. These ingredients are carefully arranged on a plate, creating an appealing visual presentation.
VIEW

Rendang Sandwich

Image
Rendang  is a traditional dish from the Minangkabau people of West Sumatra, Indonesia. It is a slow-cooked beef dish that is rich in spices and coconut milk. Rendang is typically served during special occasions, such as weddings, festivals, and religious events.
VIEW

Bagoong Katsudon Sambal Matah

Image
Bagoong Katsudon Sambal Matah! Katsudon, a popular Japanese dish, typically consists of a deep-fried pork cutlet served over a bed of steamed rice and topped with a savory sauce and beaten eggs. By adding the umami richness of bagoong and the fresh, fiery flavors of Sambal Matah, we're taking this classic dish to a whole new level. Picture a perfectly crispy pork cutlet, nestled on a fluffy mound of steamed rice, with the tangy and pungent bagoong adding depth of flavor. And to top it all off, a spoonful of vibrant Sambal Matah, with its aromatic herbs and spicy chili, lending a refreshing burst of heat and freshness. 
VIEW