Bubur Cha Cha Recipe

Step 1

First, make your tapioca jelly. Mix tapioca starch with 80 ml of boiling water. Stir everything quickly until you get a thick, pliable dough. Knead and roll into ½ inch cubes. Boil the jelly cubes in 500ml until they float. Transfer to a bowl of cold water and set aside. Drain the jellies before use.

Step 2

Cut taro and sweet potatoes into 1 cm cubes. Steam the taro cubes for about 15 minutes until it becomes fork-tender. Then, set aside for later.

Step 3

Boil sago in 500ml of water for 10 minutes until they turn translucent. Then, turn the heat off and let them simmer with residual heat for 10 minutes.

Step 4

Then, add the sweet potato cubes to a pot with 2 litres of water. Boil everything for 10 to 12 mins. Then, set aside to cool down.

Step 5

Cook a can of coconut milk over medium heat in another pot for 5 min. Add three knotted pandan leaves. Meanwhile, mix gula melaka with 100 ml of boiling water and stir to get a thick brown mixture. Afterwards, add the gula melaka mixture to the heated coconut milk and stir until fully combined.

Step 6

Finally, add the steamed taro, sweet potatoes, tapioca jelly, and sago. Ensure that you sieve the sago pearls beforehand to remove excess water. Stir well and let everything simmer for another 3 to 4 minutes. Afterwards, transfer your Malaysian dessert into a bowl and serve.