Sweet Malaysian dessert made of coconut milk, sugar, pandan leaves and 3 colour tapioca noodles. 

 

What is Bubur Cha Cha?

Bubur Cha Cha sometimes known as Bo Bo Cha Cha is a Malaysian dessert in sweet coconut broth/ soup.

Bubur means porridge, while Cha Cha have two meanings that I know of!
In my northern Malaysian dialect, Cha Cha means "Mix of everything" (derived from the word : cha cha merba).
However, in chinese Hokkien dialect, cha cha or che che means abundance.

This Bubur Cha Cha do have a mix of everything, and abundance in the ingredients used ;P
 
 

Ingredients for Bubur Cha Cha

Main ingredients in Bubur Cha Cha are sweet potatoes, yam, banana, sago and the 3 colourful short noodles made of tapioca flour.

If you are familiar with Nyonya cuisine, the nyonya version of bubur cha cha will have similar ingredients but instead of noodles.

The Nyonya will have tapioca jellies in their Bubur Cha Cha.
Some will add black eye peas too.

 

How to make Bubur Cha Cha?

Printable recipe with list of ingredients and steps can be found at the end of the post.

However, I will go through steps by steps

Step 1 : Prepare Sago Pearls for bubur cha cha

Cook sago pearls in boiling water. 
There is no need to pre-soak the pearls. 
Cook until sago turned crystal clear.

 

Step 2 : Prepare yam, sweet potatoes for steaming.

Steam diced yam, white sweet potato, orange sweet potato
 

Step 3. Make Tapioca Noodles for Bubur Cha Cha

Tapioca noodles for bubur cha cha has to be smooth and a little bit chewiness to add to the overall texture of bubur cha cha itself.

Start with mixing tapioca flour and glutinous rice flour.
Add hot water and mix to a smooth dough.

 
Divide into 3 and add colouring then roll into short noodles.
Video on how to make the noodles is below this post.

 

Boil these noodles and soak them in cold water.

Step 4 : Cook the Sweet Coconut Milk soup.

Bring to boil water, sugar and pandan leaves.
Add coconut milk.
 

Video on How To cook Tapioca Noodles for  Bubur Cha Cha

Watch full Video on my Youtube Channel

How to Serve Bubur Cha Cha?

Bubur cha cha is best serve at room temperature (in hot country like Malaysia)

But I like my bubur cha cha, cold, straight from the fridge.

The sauce will thicken, and flavours of yam, banana and sweet potato will have time to flavour the sweet coconut milk "soup"

 

How do I keep leftover Bubur Cha Cha?

Bubur cha cha best kept in the fridge as it has coconut milk.
Coconut milk will turn sour if left overnight in room temperature, especially in warm country or summer.

Other Malaysian dessert that you may like to try

Sweet honey dew Melon and coconut shake
Tang yuan 
Bubur Gandum | Sweet Wheat Porridge