52min 4 ppl
Bubur Cha Cha
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 6 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 2g
Carbs 45g
Fats 5g
About this dish
Cubes of sweet potato and yam simmered with chewy sago pearls in fragrant pandan coconut milk, a warming Peranakan dessert soup.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Sweet Potatoespeeled and cut into 2cm cubes300 g
- Taropeeled and cut into 2cm cubes250 g
- Pandan leavesknotted3 leaves
Tins & Jars
- Coconut Milk400 ml
Dried Goods
- Sago pearls50 g
- Palm sugarroughly chopped100 g
- Water800 ml
Spices & Seasonings
- Fine sea salt0.25 tsp
Utensils
- Large saucepan
- Small saucepan
- Ladle
Method
1
Bring the water to the boil in a large saucepan with the knotted pandan leaves.
Approx. 3 minutes
2
Cook the sago pearls in a small saucepan of boiling water for 10 minutes until the centres turn translucent, then drain and rinse under cold water.
Approx. 10 minutes
3
Add the sweet potato and taro cubes to the pandan water and simmer for 12 minutes until just tender but still holding their shape.
Approx. 12 minutes
4
Stir in the palm sugar and salt and simmer for 3 minutes until the sugar dissolves.
Approx. 3 minutes
5
Add the drained sago pearls and the coconut milk, and warm through gently for 3 minutes without letting it boil.
Approx. 3 minutes
6
Remove the pandan leaves and ladle the warm dessert into bowls to serve.
Approx. 3 minutes
