đ About This Recipe
Bubur Cha Cha is a beloved Nyonya classic, a vibrant and comforting coconut milk dessert that translates to 'abundant porridge.' This dairy-free delight features a harmonious blend of earthy sweet potatoes and taro, complemented by chewy, translucent handmade tapioca jellies. Bathed in a fragrant, pandan-infused coconut cream, it is a celebratory explosion of textures and colors that can be enjoyed both warm on a rainy day or chilled as a refreshing tropical treat.
đĽ Ingredients
The Root Vegetables
- 200 grams Taro (Yam) (peeled and cut into 1.5cm cubes)
- 150 grams Orange Sweet Potato (peeled and cut into 1.5cm cubes)
- 150 grams Purple Sweet Potato (peeled and cut into 1.5cm cubes; steam separately to prevent bleeding)
Handmade Tapioca Jellies
- 100 grams Tapioca Starch (plus extra for dusting)
- 60-70 ml Boiling Water (must be rolling boil to gelatinize the starch)
- 1-2 drops Red and Green Food Coloring (natural pandan or beetroot juice can be used)
Coconut Milk Base
- 400 ml Thick Coconut Milk (full-fat for best richness)
- 600 ml Water
- 3-4 pieces Pandan Leaves (washed and tied into a knot)
- 100-120 grams Rock Sugar (adjust to preferred sweetness)
- 1/4 teaspoon Sea Salt (essential to balance the sweetness and enhance coconut flavor)
đ¨âđł Instructions
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1
Prepare your steamer. Place the cubed taro and orange sweet potato on one side of the steamer tray, and the purple sweet potato on the other (or in a separate dish) to prevent the purple pigment from staining the others.
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2
Steam the root vegetables over medium-high heat for 15-20 minutes, or until fork-tender but not mushy. Remove from heat and set aside to cool.
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3
To make the tapioca jellies, place the starch in a heat-proof bowl. Carefully pour in the boiling water while stirring rapidly with a pair of chopsticks until a shaggy dough forms.
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4
Divide the dough into two portions. Add a drop of red coloring to one and green to the other. Knead until the color is uniform and the dough is smooth and elastic.
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5
Roll the dough out on a floured surface to 0.5cm thickness. Cut into small diamonds or cubes. Dust with extra tapioca starch to prevent sticking.
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6
Bring a small pot of water to a boil. Drop the jellies in and cook until they float to the surface and become translucent (about 2-3 minutes).
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7
Immediately transfer the cooked jellies into a bowl of cold water to stop the cooking and preserve their 'QQ' (chewy) texture.
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8
In a large pot, combine the 600ml water, pandan leaves, and rock sugar. Bring to a gentle simmer until the sugar has completely dissolved and the water is fragrant.
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9
Pour in the thick coconut milk and add the salt. Stir constantly over low heat. Do not let the coconut milk come to a rolling boil, as it may split or curdle.
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10
Gently add the steamed taro and orange sweet potatoes into the coconut base.
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11
Drain the tapioca jellies and add them to the pot. Finally, gently fold in the purple sweet potatoes last to minimize color bleeding into the white soup.
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12
Taste and adjust sweetness if necessary. Simmer for just 1-2 minutes more to ensure everything is heated through.
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13
Remove the pandan leaves before serving. Ladle into bowls, ensuring everyone gets a mix of the colorful tubers and chewy jellies.
đĄ Chef's Tips
Steam the purple sweet potato separately; its natural pigment is very strong and will turn your beautiful white coconut milk into a greyish-purple if overcooked or added too early. Always use boiling water for the tapioca jellies; if the water is merely warm, the starch will not gelatinize and you will end up with a puddle of liquid starch. Rock sugar provides a mellow, rounded sweetness compared to granulated white sugar, which can be harsh. If you prefer a thicker consistency, you can mash a few pieces of the steamed sweet potato back into the coconut milk. For an even more authentic touch, add some canned or fresh Nipa palm seeds (attap chee) at the final stage.
đ˝ď¸ Serving Suggestions
Serve warm for a comforting evening dessert. Chill in the refrigerator for 4 hours and serve with a scoop of shaved ice for a refreshing afternoon snack. Pair with a glass of hot Lemongrass tea to cleanse the palate. Serve alongside Crispy Vegetable Spring Rolls for a contrast in textures. Top with a sprinkle of toasted sesame seeds for an extra nutty aroma.