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Bubur Cha Cha – Coconut Dessert with Taro
Bubur Cha Cha is a dessert from Malaysia and Singapore that many families cook on holidays and hot afternoons. Cubes of taro and sweet potato float with tapioca pearls in coconut milk, and pandan leaves add an aroma somewhere between vanilla and fresh hay. The orange and purple cubes make the bowl colorful. You eat it warm at the end of a meal or chilled with ice cubes.
Bubur Cha Cha – Coconut Dessert with Taro
Laura Chen
4
20 minutes
30 minutes
420
Malaysian
Dessert
Bubur Cha Cha is a Malaysian dessert of taro, orange and purple sweet potatoes and tapioca pearls in sweetened coconut milk with pandan. You eat it warm or chilled. Unlike the Vietnamese chè ba màu, it has no mung bean paste, and the colorful cubes of root vegetables take center stage.
Ingredients
- 200 g taro (starchy root, called "yam" in Malaysia), peeled and cut into 1.5 cm cubes
- 150 g orange sweet potato, cut into 1.5 cm cubes
- 150 g purple sweet potato, cut into 1.5 cm cubes
- 60 g small tapioca pearls
- 400 ml coconut milk
- 600 ml water
- 1 l water for boiling the tapioca pearls
- 80 g sugar
- ¼ tsp salt
- 2 pandan leaves (screwpine leaves), tied in a knot
Instructions
- Steam the taro and sweet potatoes separately over boiling water for 10 to 12 minutes, until a knife slides in easily.
- Bring 1 l of water to a boil, sprinkle in the tapioca pearls and cook them for 10 minutes, stirring. Take the pot off the heat and let the pearls sit covered for 10 minutes, until translucent. Rinse them cold in a sieve.
- Boil 600 ml of water with the sugar, salt and pandan leaves for 5 minutes.
- Pour in the coconut milk and warm everything over low heat. The coconut milk should barely simmer, or it will split.
- Add the taro, sweet potatoes and tapioca pearls to the coconut milk and let everything steep for 3 minutes.
- Remove the pandan leaves and adjust with sugar or salt. Serve the dessert warm, or chill it for 2 hours and serve with ice.
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