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Who’s up for a bowl of Bubur Cha Cha (摩摩查查)? Bubur Cha Cha is a popular sweet dessert originated from Nyonya cuisine. It is also known as Sweet Potato And Yam Dessert. The dessert typically uses varieties of sweet potatoes (yellow, orange, purple), taro/yam, colorful tapioca jelly/sago pearls with palm sugar cooked in thick coconut milk dessert. Sometimes you can even add beans like black-eyed beans, red beans and green beans. To make the dessert more colorful, you can also make different colors of tapioca jellies to go with it.

Bubur Cha Cha is a sweet, delightful, colorful yet fulfilling dessert that you cannot resist. You can always serve it hot or put in some ice to get an icy cold Bubur Cha Cha. This is actually very similar to Hong Kong recipe of sweet sago in coconut milk (西米露). Great to serve in any occasions.

Ingredients:

2 small Orange Sweet Potatoes (diced)
1 small Yellow Sweet Potatoes (diced)
2 small Japanese Purple Yam (diced)
1 lb Taro (diced)
3 Tbsp Sago Pearls
1 can Coconut Milk
4 Pandan Leaves  (tied in knot)
2 pieces Palm Sugar (based on sweetness desired)

Cooking Method:

1. Cut the potatoes into dices, steam the sweet potato and yam dices on a high heat for about 20 minutes, or until cooked and tender soft.
2. In a pot, fill in half a pot of water , add in Pandan leaves and bring to boil. Combine coconut milk, bring to boil and turn heat to low.
3. In another small pot, bring water to boil, add Sago pearls and cook for about 5-10 minutes until Sago turned translucent. Drain and rinse under cold water. Set aside for serving.
4. Add in the cooked sweet potato and yam dices into the coconut mixture pot, add palm sugar keep stirring until dissolve. Simmer for another 5-10 minutes. Make sure the potatoes are cooked nicely, not too hard yet not too mushy.
5. Serve in a small bowl, add in cooked sago pearls and mix well. Can be served cold with ice too.