Bubur Cha Cha

Name: Bubur Cha Cha
Cuisine: Malaysian
Ingredients: 100 g sago, pre-soaked in water, washed and drained; 300 g taro, peeled and cut into 1.5 cm cubes; 80 g raw rock sugar (from an Asian grocer); 100 g sago, pre-soaked in water, washed and drained; 1 tsp salt; 3 ladyfinger bananas, cut into halves lengthwise, then cut into 1.5 cm segments; 5 pandan leaves, tied into knots to keep them together while cooking; 250 ml coconut milk; 300 g yellow sweet potatoes, peeled and cut into 1.5 cm cubes; 20 g black-eyed beans, cooked or tinned

Preparation info

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

There are many different versions of this Malaysian sweet porridge. Some add tapioca jelly, sweet purple potatoes or pandan starch noodles. Some recipes add jackfruit with ladyfinger bananas to give a pungent, tropical aroma. I think this recipe achieves an especially pleasing, gentle balance of flavours.

Ingredients

5 pandan leaves, tied into knots to keep them together while cooking
1 tsp salt
3

Oceania
Australia
Malaysia
Dessert
Vegan
Gluten-free

Method

Bring 2 L of water to the boil. Add pandan leaves, salt, bananas and raw rock sugar and simmer for 5 minutes. Add the sago, taro and yellow sweet potatoes and simmer for 5 minutes, or until the sago turns clear. Add coconut milk and cooked black-eyed beans. Gently bring to a boil and switch off the heat and allow to cool. Remove pandan leaves. Bubur cha cha can be eaten warm or

Ingredients

Method

Photos