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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.

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One of the desserts I love is the Black Glutinous Rice Dessert or Pulut Hitam in Malay which means “black rice”.  This is a dessert that you can find it anywhere in Asia. In Malaysia, this dessert is prepared specially using the pandan leaves (screwpine leaves) that give you an aromatic smell, and also palm sugar that makes it an unique sweetness.  Essentially, the black rice is cooked until it becomes thick and creamy in consistency, somewhat similar to the texture of rice porridge.  That’s why the Chinese actually calls it black glutinous porridge (黑糯米粥). Besides, it is also topped with coconut cream which is a perfect combination to make it even delicious.

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