As a Malaysian citizen must have eaten Bubur Cha Cha. It’s one of the Baba Nyonya traditional desserts and also one of the traditional desserts that I loved. It tastes good to serve either hot or cold.
It also shares many similarities, a popular dessert in the Philippines called Ginatang Bilo Bilo, Sampelot, Binignit, Guinatan or Halo Halo. They have similar recipe like serve with coconut milk, sweet potatoes, sago, tapioca balls..etc. Talk about tapioca balls and variety of topping, Taiwan have kind of dessert served with tapioca Taro balls too but only not coconut milk soup. But in Thailand have a similar dessert called Naab Vaam. It is a sweetened coconut dessert drink that consists of tapioca pearls, cendol, and other toppings mixed in. Naab Vaam is so versatile and can be made in so many different ways. There’s a variety of toppings that can be add in as well.
In Malaysia, it is a popular Malaysian dessert consisting of a medley of sweet potatoes, taro, tapioca flour jelly, and sago in a sweet coconut sauce flavoured with pandan. Some may add Black Eyed Peas, plantain, or even durian.
When I was a kid, I would always ask my mom to buy and bring it home for me. When I grew up, I learned that there is another version of Bubur Cha Cha with bananas. They call it “Pengat”, but I have never eaten it! Bananas are also my favourite fruit, but it is even more difficult to find a delicious Bubur Cha Cha with bananas (Pengat) nowadays. So here I cook by myself to fix my craving of Pengat.
Last, Chinese (Hokkien) live at Penang, Malaysia. When they celebrate the last day of Lunar Chinese New Year the 15th days. They have a traditional will cooking Bubur Cha Cha for praying god. As Cha Cha has a homophonic with Hokkien ‘Che Che’ meaning many. As they blessings, it have many prosperity and luck in the new year.
Bubur Cha Cha / Pengat (Nyonya Coconut Milk Dessert)
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- 50 g Garnet Sweet Potato
- 50 g Purple Sweet Potato
- 50 g Yam
- 2 Banana
- 20 g Sago
- 200 ml Coconut Milk
- 2 Pandan Leaf
- 100 ml Water
- 200 ml Evaporated Milk
🍠 Sweet Potato Dough：
- 40 g Tapioca Flour
- 20 ml Hot Water
- 3 Butterfly Peas Flower for blue coloring dough
- 3 Pandan Leaf for green coloring dough
- A pinch of Salt
- 100 g Palm Sugar
- Dice the garnet and purple sweet potatoes, yam.
- Steam yam, garnet and purple sweet potatoes till cooked.
- Pour sago into hot water and cook till transparent then soak in cold water for later use.
- Tapioca flour mix with hot water and make into dough than cut into cube shape.
- Put tapioca pieces into hot water and cook until floats up then soak in cold water for later use.
- Pour in water into a pot, add 2pcs of Pandan leaves, add evaporated milk, coconut milk, palm sugar and a pinch of salt. Medium heat cook until boiled.
- Add in yam, garnet and purple sweet potatoes and tapioca pieces and bananas into milk soup and the Bubur Cha Cha is ready to serve.