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.
Servings:
Calories: 560kcal
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.
- Steam cubed purple yam, taro, and sweet potato for 5 minutes.
- Boil sago (or tapioca pearls) for 7 to 8 minutes. Drain and rinse under cold water to remove excess starch.
- Combine water, and knotted pandan leaves in a medium sized pot. Stir to dissolve or melt sugar.
- Add steamed purple yam, taro, sweet potatoes, banana, black eye peas, sago, coconut milk, and salt.
- 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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