There are no dessert more satisfying than a bowl of warm, sweet soup like Bubur Cha-cha.
Bubur - Porridge
It is a dessert and breakfast dish in Malaysian cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves and condensed milk. Grated coconut, coconut cream and water can be used as additional ingredients.
Source: Wikipedia
The ingredients are cooked in coconut milk and the dish can be served hot or cold. I am not sure how the name of Bubur Cha-cha came to be. It has nothing to do with dancing (Cha cha dance). However it is like a happy kind of dessert. Perhaps because it is colorful, sweet and fragrant dessert for sure.
Nowadays, there are so many variations with different colored agar-agar, sago, banana, black-eyed beans and even jackfruit added to it. Different types of variations make the taste variety and peoples can enjoy the taste too.
I want to share my mum's special recipe preparing this delicious Bubur Cha-cha.
Sweet potatoes (yellow, orange & purple) & yams
Most people think that long orange-skinned sweet potatoes are yams, but they are just one of many varieties of sweet potatoes.
Bought from the market - Tamu /Pasar Donggongon
Peel and cut all sweet potatoes and yams into cubes or desired shapes.
Boil until cooked and tender
Sago helps to thicken it
Add sago, coconut milk, salt to taste and condensed milk. Cook over low heat for about 10-20 minutes.
Coconut milk makes the sauce rich and creamy. Its not necessary to use fresh coconut from grated coconut.
Packaged coconut milk and the condensed milk
2 pandan leaves, knotted and mix well
Simmer and let boil before removing from heat.
Serve warm or chilled. Yes, ready to taste
~Ovie