What is bubur cha cha? In Malay, “bubur” means “porridge”, and “cha cha” means “well”. My grandma said it should be “che che” in Hokkien Penang spoken language which means “prosperity”. My grandma doesn’t have a proper amount for the ingredients nor method.

To me, it’s just a coconut milk dessert; come from Malaysia-Nyonya (Peranakan Chinese), which make up of a mixture of sweet potatoes (in yellow, orange, and purple colour), yam and a few other ingredients that my grandma used to make for us during festive seasons in Penang and when we requested.

I didn’t have pandan leaves nor gula melaka (palm sugar) like my grandma and mom use. My mom latest bubur cha cha uses white sugar. Since I last made the bubur cha cha: my one and only one ever Chinese dessert that I have mastered well after 5 times and the 6 times in heaven because it’s delicious.

I am trying it again with banana and black sesame seeds. I know bubur don’t have banana and black sesame seeds in it. For a change and to call it my own creation and daring to try again. Let’s cook!!!  It really tastes heavenly delicious, sweet-creamy, comforting and looks beautiful. Enjoy!!!!

Ingredients

150 g sago
1 small sweet potato, cut to bite size
1/4 yam, cut to bite size
300- 400 ml can coconut milk
120 -150 g granulated sugar, to taste
750 ml -1 L water
a pinch of salt

Garnish

5 cut pieces banana
black sesame seeds

Method

Microwave yam and sweet potato until cooked about 15 -20 minutes, drain and set aside. Boil sago on medium heat in a large pot with 250 ml water, give it a quick stir. Remember to stir occasionally and reduce heat for 10 minutes, until translucent. Remove from hob.

Next, add 500 ml of water to the cooked sago to prevent it from clumping together. Give it a couple of stirs again, checking that the bottom is not stuck before putting it back on the hob over medium heat. Now add 120 g of sugar, adjusting the sweetness according to taste. Then, add 300 ml of coconut milk and salt. Bring to a boil and stir until the sugar is dissolved. When the sugar has dissolved, reduce the heat to simmer for about 10 minutes.

Add in cooked yam and sweet potato into the sago and coconut milk mixture. See if not creamy, add the remaining 100 ml coconut milk. Let it simmer, stir occasionally for about 10 minutes. During simmering taste again for sweetness, add the remaining 30 g sugar, texture: soft not clumpy and creamy thick. If too thick add about 240 ml water and mix well. Serve it cold or hot or warm up to individual. I serve mine with some banana and sesame seeds.

Note: You can make more or less the portion. You can add the other colour sweet potatoes and casava and/or figs. You can use palm sugar and add pandan leaves.

https://helenscchin.com/2022/03/25/bubur-cha-cha-banana-and-black-sesame-seeds/

My other recipes:

https://helenscchin.com/2020/10/01/bubur-cha-cha-malaysian-nyonya-coconut-milk-dessert/

https://helenscchin.com/2021/04/06/bubur-cha-cha-with-fig-and-cassava/

https://helenscchin.com/2021/11/10/bubur-cha-cha-with-coconut-milk-skim-milk-and-sesame-seeds/

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