Bubur Cha Cha
Serves: 8
Prep time: 15 minutes
Cook time: 1 hour + 3 hours chill time
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 150g sweet potato (orange flesh),
- peeled and cut into 2cm cubes
- 150g sweet potato (white or purple flesh),
- peeled and cut into 2cm cubes
- 150g taro (yam), peeled and cut into 2cm cubes
- 1 cup sago (small tapioca pearls)
Coconut soup base:
- 5 pandan leaves, tied into a knot
- ¼ cup sugar
- 200 ml coconut milk
- 2 cups water
- Pinch of salt
Garnish:
- 1 banana, peeled and sliced
- 2 kiwifruits, peeled and diced
- 1 punnet strawberries, sliced into quarters
Method:
- STEAM sweet potato and taro until just cooked through, taking care not to over steam.
- FILL a small saucepan half full of water. Add in the sago and bring to a boil. Reduce heat and simmer until sago is translucent, stirring frequently to avoid sticking to the bottom of the saucepan.
- POUR sago through a sieve and rinse with running water. Transfer to a medium bowl filled water to stop the sago sticking together. Set aside.
- COMBINE coconut soup base ingredients in a saucepan and bring to a boil. Cover with lid and simmer on low for 15 minutes.
- DRAIN cooked sago and add to the coconut soup base. Add the cooked sweet potato and taro, gently stirring to combine.
- BRING to a boil, then turn off the heat. Remove the pandan leaf knot.
If serving hot:
DIVIDE mixture into serving bowls and garnish with banana, kiwifruit and strawberries. Serve immediately.
If serving cold:
CHILL mixture in fridge until cold (approx. 3 hours). Divide into serving bowls and garnish with fruit.
What's Great About It:
This recipe was put forward for the 2021 QCWA Country of Study: Malaysia. Bubur cha cha is a coconut milk dessert which is popular in Malaysia for its quirky name and bright colours. It is served throughout the day as a dessert, snack or breakfast. A basic bowl of bubur cha cha consists of taro and sweet potatoes. Our recipe includes extra ingredients such as the sago and fruit to enhance the flavour. Get creative and experiment with additional toppings such as black-eyed peas, other fruits and tapioca jellies!
