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Asian

Bubur Cha Cha

A warm, fragrant coconut pudding of steamed sweet potato, taro and chewy sago pearls in pandan-scented coconut milk sweetened with palm sugar. Eaten in Betawi Jakarta and across the Malay world as a dessert or a sweet breakfast, and just as good chilled.

BreakfastVegan
40 min15 prep · 25 cookEasy568 kcalper serving
Bubur Cha Cha

Method

  1. Put 15 g of small sago pearls in a bowl, cover generously with cold water and leave to soak for 30 minutes. This stops them clumping and shortens the boil.
  2. Peel 80 g of orange sweet potato, 60 g of purple sweet potato and 60 g of taro and cut them all into even 1.5 cm cubes. Keep the purple sweet potato in a separate bowl of cold water so its colour does not bleed over the others.
  3. Set the cubes in a steamer basket, keeping the purple sweet potato to one side of the basket, and steam over rapidly boiling water for 12-15 minutes, until a skewer slides in with no resistance but the cubes still hold their shape. Set aside.
  4. Drain the sago and tip it into a small pan of plenty of fast-boiling water. Cook 8 minutes, stirring once or twice, until each pearl is translucent with only a pinhead of white left, then drain and rinse under cold running water so they stay separate.

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Per serving

568kcal
5gprotein
88gcarbs
24gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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