Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Very delicious and satisfying. | MalaysianChineseKitchen.com

Bubur Cha Cha

Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Very delicious and satisfying.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Malaysian
Servings: 4
Calories: 560kcal
Author: Linda Ooi

INGREDIENTS

  • ¼ cup black eyed peas (mei tau) (40g)
  • ½ lb purple yam (peeled and cut into ¾-inch cubes) (225g)
  • 2 small taro (peeled and cut into ¾-inch cubes) (8 oz/225g)
  • 1 medium sweet potato (peeled and cut into ¾-inch cubes) (8 oz/225g)
  • 2 tbsp sago or tapioca pearls (20g)
  • 2 cups water (480ml)
  • ½ cup sugar (110g)
  • 2 pandan leaves (screwpine), shredded and knotted
  • 1 can coconut milk (400ml)
  • 1 large firm banana (peeled and cut at a diagonal into ¼ inch thick slices)
  • ¼ tsp salt

INSTRUCTIONS

  • Rinse and soak black eyed peas in hot water for about 15 minutes. Drain. Boil for 25 minutes until tender but not mushy. Drain.
    Bubur Cha Cha-7
  • Steam cubed purple yam, taro, and sweet potato for 5 minutes.
    Bubur Cha Cha-6
  • Boil sago (or tapioca pearls) for 7 to 8 minutes. Drain and rinse under cold water to remove excess starch.
    Bubur Cha Cha-8
  • Combine water, and knotted pandan leaves in a medium sized pot. Stir to dissolve or melt sugar.
    Bubur Cha Cha-9
  • Add steamed purple yam, taro, sweet potatoes, banana, black eye peas, sago, coconut milk, and salt.
    Bubur Cha Cha-10
  • Bubur Cha Cha-11
  • Cover and bring coconut sauce to a boil. Reduce heat to medium low and simmer for 4 to 5 minutes.
  • Turn off the stove. Serve warm in individual bowls.

VIDEO

NUTRITION

Calories: 560kcal
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