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Bubur Cha Cha Recipe | Sweet Potato And Yam Soup Dessert Recipe

Updated on November 2, 2014

Bubur Cha-Cha is a well-loved Nyonya desserts found in Southeast Asia, so much so that they are commonly found in Hong Kong or Cantonese-style cafes all over the world.

A colourful and sweet dessert, bubur chacha is a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro) cooked in a sweet coconut milk base. I have always been a sweet potato lover, however, the chewy and stretchy texture of sago or tapioca pearl jelly is the best part of it all.

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (vitamin A), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.

Bubur Cha Cha
Bubur Cha Cha

In 1992, the Center for Science in the Public Interest, the nutritional value of sweet potatoes were compared to other vegetables. Considering fibre content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. Based on these criteria, sweet potatoes earned 184 points, 100 points over more than the common potato.

Here is the yummy dessert recipe :


Ingredients

150g Purple Sweet Potato

150g Orange Sweet Potato

150g Yellow Sweet Potato

1 whole (120 g) yam (or taro)

1 ½ Tbsp big Sago pearls

1 Tin (400 ml) coconut milk

150 ml water

2 pandan leaves (or screwpine leaves) - optional

1 tube of Gula Melaka or

3 Tbsp sugar or more to taste


Method

1. Soak the sago pearl for an hour.

2. Peel and dice the sweet potatoes and yam. Rinse the Sago Pearls.

3. Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked. When it is cooked, you can use the fork to poke the potato and yam easily.

4. In a medium saucepan, boil the water, add in pandan leaves. Then add Sago pearls and cook for about 5 minutes, until it becomes transparent. If you use the small Sago pearls, normally 5 minutes is sufficient. If you use the big Sago pearl, you may need to boil it for 15 minutes or longer. The big Sago pearl will not turn 100% transparent, there will be a small white dot in the middle.

5. Add in coconut milk. When boiling, mix in the sweet potato and yam and continue to simmer for 1 minute.

6. Taste for sweetness, add sugar if necessary.

7. If you like it hot, serve immediately. If you like it cold, let it cool down in the room before cooling it in the fridge.

Nyonya Kuih Dadar (Coconut Crepes)
Nyonya Kuih Dadar (Coconut Crepes)


Copyright

The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.

© Ingenira

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    • Ingenira profile image
      Author

      Ingenira 6 years ago

      Thanks, angInwu. Will be glad to "email" it over when I made it the next time...lol. Suddenly, I recall the turkey stuffed dumplings you shared in your hub ... turkey meat is great.

    • Ingenira profile image
      Author

      Ingenira 6 years ago

      Will do, Lilian.

    • anglnwu profile image

      anglnwu 6 years ago

      Haha, all this talk about Singapore makes me miss home. I love Bubur Chacha--one of my fav. dessert. Send some over when you next make it. Lovely hub.

    • lilian_sg profile image

      lilian_sg 6 years ago from Singapore

      I see...let me know if you visit Singapore

    • Ingenira profile image
      Author

      Ingenira 6 years ago

      Unfortunately not. :) Or else we talk about Korean drama over a cup of coffee.

    • lilian_sg profile image

      lilian_sg 6 years ago from Singapore

      Wow! Thanks for the offer...you are in Singapore?

    • Ingenira profile image
      Author

      Ingenira 6 years ago

      Thanks, Lilian. In fact I just made some on the last 31 Dec. If you are staying nearby my house, I can send some over to you. :)

    • lilian_sg profile image

      lilian_sg 6 years ago from Singapore

      Nice...seeing the pic at the top makes me feel like going out right now to buy some!

    • Ingenira profile image
      Author

      Ingenira 6 years ago

      Thanks, LillyGrillsit for your comment. I am sure you will like the dessert. :)

    • LillyGrillzit profile image

      Lori J Latimer 6 years ago from The River Valley, Arkansas

      I am bookmarking this, and cannot wait to cook a large pot up! Thanks for sharing this recipe