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
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

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

Course: Dessert
Cuisine: Malaysian
Servings: 4
Calories: 560 kcal
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
  1. 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
  2. Steam cubed purple yam, taro, and sweet potato for 5 minutes.
    Bubur Cha Cha-6
  3. Boil sago (or tapioca pearls) for 7 to 8 minutes. Drain and rinse under cold water to remove excess starch.
    Bubur Cha Cha-8
  4. Combine water, and knotted pandan leaves in a medium sized pot. Stir to dissolve or melt sugar.
    Bubur Cha Cha-9
  5. Add steamed purple yam, taro, sweet potatoes, banana, black eye peas, sago, coconut milk, and salt.
    Bubur Cha Cha-10
  6. Bubur Cha Cha-11
  7. Cover and bring coconut sauce to a boil. Reduce heat to medium low and simmer for 4 to 5 minutes.
  8. Turn off the stove. Serve warm in individual bowls.