Wednesday, October 22, 2008

Bubur Cha Cha

Ask any malaysians/singaporean about Bubur Cha Cha, not only will you get a cheerful response of how delicious this sweet is and you might even see them breaking into a dance - Cha Cha Cha.


300g taro, diced
150g orange color sweet potato, diced
150 g purple/yellow color sweet potato, diced
80g black-eyed beans, soaked in hot water for 2 hours(optional)
100g sago pearls(optional)

100g tapioca starch
Very hot boiling water
Red food coloring

2 cans 400 /ml coconut milk/cream
1/4 tsp salt
100g sugar, or to taste

3 pandan leaves, knotted


Steam diced taro and diced colored sweet potato separately until soft (about 20 minutes) .

Cook soaked black eyed pea until soft(if using. i cook in the pressure cooker)

Cook sago pearls (if using. I did not use these, cos the i made the chewing tapioca starch) until they become translucent (about one half hour).

Using a spatula, add very hot boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well with a drop of red food coloring. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.

Put coconut milk/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.

Add taro, sweet potato, , tapioca jelly and black-eyed beans, sago pearls and mix well.

Serve hot or cold.



Christina Kim said...

This is my mummy's absolute favorite!:)

Unknown said...

This looks much better than anything I can get in Malaysia. I'm drooling in my office now =(

Anonymous said...

Looks beautiful! Did you use fresh or dried padan leaves? Can you buy it in the market in the U.S.?

Selba said...

We also got bubur cha cha here in Indonesia but a bit different than the Malaysian/Singaporean :)

Unknown said...


yes, pandan leaves are available but they are frozen

Unknown said...


please do tell me the difference and what it is called in indonesia.

thank you.

Anonymous said...


why does your bobo chacha have a purple tinge to it? Is it because of the red colouring?

I will just omit the tapioca starch portion and just add the mini sago pearls. I think they have coloured ones here in Brisbane too so it saves me the work of making my own tapioca kueh thingy.

i find that if you use frozen pandan leaves, u might as well omit it because all the fragrance has been "frozen" away or overpowered by the freezer taste. Don't know.. just my observation.

Thanks for always sharing recipes...

Unknown said...


yes, you are right, the pink color from the tapioca made the soup pinkist/purpleist. I normally use tiny sago and the colorful bobas but this was made in a friend's house and she had so wanted to make the tapioca bites.

As for the frozen leaves, you are right again, but then again, we do not have the luxury of getting fresh ones, so 'bo hu hae pun ho' - in hokkien, 'no fish, shrimp also can'

adeline said...


must we add water for this recipe?

i've seen many different recipes for bubur chacha but im wondering which is the authentic bubur chacha recipe?

tks in advance,

JC said...

Hi Lily,
Good day to my favourite chef!
Please could you tell me why the taro and sweet potato are steamed instead of just cooking in the liquid?
Is it because liquid is just coconut? There is no added water at all?

Unknown said...


if coconut milk has been heated up for a long period of time as oil will be created and that will not be good eats for a dessert. the steaming is to cook the taro and sweet potatoes but you can use whatever method to cook them as you wish.

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