Nyonya Dessert - Bubur Cha Cha

Last Sunday, I was quite sick as I had sore throat and bad cough after eating too much durian, and I was actually thinking of taking MC on Monday. However, I had bought the ingredients for cooking the very famous Nyonya dessert - Bubur Cha Cha. So, I still went ahead to cook on Sunday evening and brought to my colleagues as breakfast on Monday.

300g yam, diced 300g purple, yellow and orange sweet potato, diced
100g sago pearls
3 cups thick coconut milk
100g sugar,
3 pandan leaves, knotted
A pinch of salt.
Cook sago pearls in a pot of boiling until they become translucent (about one half hour).
Remove and set aside
Steam yam and sweet potato until soft (about 20 minutes) and set aside.
Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously. Add yam, sweet potato, and sago pearls and mix well. Last, add in a pinch of salt. Serve hot or cold.
I have learned a good lesson this time. If cook Bubur Cha Cha in a slow cooker, the first 2 steps can actually skip, as sweet potatoes and yam will turn out to be too soft and melted in the soup.
Besides, just a pinch of salt is enough to provide a little salty taste in this sweet dessert. Too much salt will spoilt the soup.


  1. Hmm... agreed with your tips. Thanks for the dessert and am really looking forward more.

  2. yeah! thanks for the treat! its very filling somemore.. ;)

  3. I will continue to do more cooking. Thanks for the encouragement from you, Yvonne and Mei.