Bubur Cha Cha is one of those desserts that instantly takes me back to family gatherings and festive days. It’s colorful, comforting, and filled with that rich coconut aroma that makes Southeast Asian sweets so irresistible. This isn’t the thick, pudding-like porridge some people imagine — it’s a light, sweet coconut broth with tender cubes of sweet potato, taro, and soft, chewy tapioca pearls. Every spoonful is a mix of textures and flavors that keep you going back for more.
You can serve it warm on a rainy afternoon or at room temperature for a refreshing treat. Either way, it’s a dessert that makes people smile the moment it hits the table.
A Little About Bubur Cha Cha
In Malay and Indonesian, “bubur” means porridge, but here it’s more of a sweet soup. Bubur Cha Cha is popular in Malaysia, Singapore, and parts of Indonesia, especially in Peranakan (Nyonya) kitchens. The coconut broth is lighter than other coconut-based desserts like bubur sumsum, which means it’s not overly rich — you can enjoy a whole bowl without feeling weighed down.
The best part? The colorful medley of sweet potatoes and taro not only looks beautiful but each one brings its own subtle sweetness. Add in the bouncy tapioca pearls and you’ve got a dessert that’s as fun to eat as it is to look at.
Types of Sweet Potatoes and Taro
I like using three types of sweet potatoes — orange, yellow, and purple — for that beautiful rainbow effect. The purple ones are especially striking; they don’t look like much on the outside, but once you cut them open, the deep violet color is stunning.
For the taro, I usually buy it pre-peeled from the Asian market because peeling it at home can be messy and sometimes makes my skin itch. If you do peel your own, wearing gloves can help.
How to Make Bubur Cha Cha
1. Steam the sweet potatoes and taro
Peel and cut them into bite-sized cubes. Steam for about 10 minutes, just until they’re fork-tender but not falling apart.
2. Cook the tapioca pearls
Bring water to a boil, add the pearls, and cook until translucent (about 10 minutes). Stir occasionally so they don’t stick. Turn off the heat, cover, and let sit for another 10 minutes. Drain, rinse under cold water, and keep them soaking in fresh cold water until you’re ready to use them.
3. Make the sweet coconut broth
In a large pot, combine water, sugar, pandan leaves (if using), and a pinch of salt. Simmer until the sugar dissolves, then stir in the coconut milk. Keep the heat low — you don’t want to boil it or the coconut milk can split.
4. Combine and serve
Stir the cooked sweet potatoes, taro, and tapioca pearls into the coconut broth. Serve warm or at room temperature.
Tips for the Best Bubur Cha Cha
- Keep the veggies tender, not mushy – They’ll break apart if overcooked.
- Don’t boil coconut milk – Gentle heat keeps it silky and prevents curdling.
- Tapioca pearls don’t like the fridge – They’ll harden, so keep them at room temperature if you’re serving within 2–3 days.
Variations
- Add bananas – Sliced ripe bananas are delicious stirred in just before serving.
- Try other root vegetables – Pumpkin or cassava can be a nice twist.
- Make it palm sugar-based – Swap white sugar for gula melaka (palm sugar) for a richer, caramel-like flavor.
- Chill it for hot days – Serve over ice for a refreshing summer treat.
FAQ
Can I make Bubur Cha Cha ahead?
Yes — you can make the coconut broth and cook the vegetables a day ahead. Store separately and combine when ready to serve.
What if I can’t find purple sweet potato?
Just use whatever sweet potato you can find; the taste will still be great, even if the color isn’t as vibrant.
Can I freeze it?
Not recommended — the coconut milk can separate and the tapioca pearls lose their texture after freezing.
What’s the difference between taro and yam?
In Asia, “yam” often refers to taro, but in the U.S., yam usually means sweet potato. For Bubur Cha Cha, you want taro, which has a drier, nuttier texture.
Bubur Cha Cha (Nyonya Coconut Milk Dessert)
Bubur Cha Cha is a colorful Nyonya dessert brimming with tender sweet potatoes, velvety taro, chewy tapioca pearls, and rich coconut milk.
Ingredients
- 80 g tapioca pearls (small) – about ½ cup
- 200 g taro – about 1⅓ cups, peeled and cubed
- 100 g purple sweet potatoes – about ⅔ cup, peeled and cubed
- 100 g orange sweet potatoes – about ⅔ cup, peeled and cubed
- 100 g yellow sweet potatoes – about ⅔ cup, peeled and cubed
- For the sweet coconut milk broth:
- 500 ml water – about 2 cups
- 250 ml coconut milk – about 1 cup
- 120 g sugar – about ½ cup + 5 tsp, adjust to taste
- ¼ tsp salt
- 2 pandan leaves – knotted
Instructions
- First, steam the cubed taro and all the sweet potatoes until just tender, around 10 minutes. They should be fork-soft but still hold their shape. Set aside.
- Bring a large pot of water to a rolling boil and add the tapioca pearls. Stir occasionally to prevent sticking. Cook until the pearls are translucent and chewy, about 10 minutes. Remove from heat, cover, and let sit for another 10 minutes. Drain, rinse under cold water to remove excess starch, and leave them soaking in cold water until needed.
- In a separate pot, combine water, sugar, salt, and pandan leaves. Simmer gently until the sugar dissolves. Stir in the coconut milk and warm it through, taking care not to let it boil to avoid curdling. Adjust sweetness if needed.
- Add the steamed taro, sweet potatoes, and drained tapioca pearls to the coconut broth. Stir gently and serve warm or let it cool to room temperature for a lighter, refreshing version.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 138mgCarbohydrates: 42gFiber: 4gSugar: 10gProtein: 3g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Bubur Cha Cha is proof that a humble, home-style dessert can be both beautiful and satisfying. The combination of soft sweet potatoes, creamy coconut milk, and chewy tapioca pearls makes it a textural dream. Whether you make it for a festive spread or just as a weekend treat, it’s one of those recipes that will have people asking for seconds — and maybe even thirds.
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