Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bubur cha cha/ coconut desserts. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

'Bubur cha-cha' is a coconut milk dessert which commonly contains sweet potatoes and taro. In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This is one of the more popular Nyonya/Peranakan desserts which is colourful yet delicious.

Bubur cha cha/ coconut desserts is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Bubur cha cha/ coconut desserts is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook bubur cha cha/ coconut desserts using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bubur cha cha/ coconut desserts:

1. Take 1 pc Sweet potato
2. Get 1 Pc yam
3. Make ready 1 ripe banana
4. Get 500 ml Coconut milk or more, depending how much liquid you need,
5. Take 1 cup Tapioca flour
6. Make ready 1 big Rock sugar/ 1/4cup sugar
7. Get 1 cup Sago
8. Prepare Pinch Salt
9. Get 1 Pandan leaf / pandan essence

This dessert is also well known in Indonesia and Singapore. Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Bubur Cha Cha (or bobo cha cha) is a decadent dessert that is characterised by colourful tapioca jelly floating in a sea of creamy coconut soup. Read on to find out how to make this quick and easy dessert!

Steps to make Bubur cha cha/ coconut desserts:

1. Dice and Steam the sweet potato for 10 min, soak it into ice. Mix tapioca flour with hot water and knead become dough, divide into two, up to you what colour you want to add, and cut into small piece.
2. Cook the tapioca flour ball for 10 min and soak into ice water
3. Melt rock sugar with water then add coconut milk
4. Add cut banana. Just warm the coconut milk in low heat,don’t boil it.add pinch of salt
5. Mix tapioca flour with the sweet potato become dough and cook it for 10 min. Soak with ice water so it wont stick together.
6. Soak the sago to ice water as well. You can always add more sugar or more coconut milk preference to your taste. You wont go wrong with this.

Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine and Singaporean cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Bo-bo Cha-Cha (Bubur Cha-Cha) is a colorful dessert made of coconut milk, with steamed dainty square-shaped steamed yam, sweet potatoes (in yellow, orange and purple), tapioca flour chunks, sago and black-eyed peas. The Bubur Cha Cha is aptly named because a spoonful of this will make you want to do the Cha-Cha! One of the more well-known Peranakan dessert and commonly found in Hong Kong-style cafes, Bubur Cha Cha is a coconut milk dessert that is infused with pandan leaves, and contains colourful sweet. Many countries in Southeast Asia have a variation of this colourful and textural dessert and this recipe includes sago, sweet potato and taro.

So that’s going to wrap it up with this exceptional food bubur cha cha/ coconut desserts recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!