Bubur Cha Cha (Sweet Potato Dessert)
A colorful Malaysian dessert soup made with sweet potatoes, taro, sago pearls, and coconut milk. This recipe is naturally egg-free and vegan.
Ingredients
- 1 large Orange Sweet Potato
- 1 large Purple Sweet Potato
- 1 cup Taro Root
- 1/2 cup Sago Pearls
- 4 cups Coconut Milk
- 2 leaves Pandan Leaves
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 6 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 1 large Orange Sweet Potato and the 1 large Purple Sweet Potato. Cut them into 2.54 cm cubes. Peel and cut the 1 cup Taro Root into 2.54 cm cubes.
- 2Place the 1/2 cup Sago Pearls in a fine-mesh sieve and rinse them under cool running water until the water runs clear. Set aside.
- 3In a large heavy-bottomed pot, bring the 6 cups of Water to a rolling boil over high heat (100°C / 100°C). Add the cubed sweet potatoes, cubed taro, and the rinsed sago pearls. Reduce the heat to medium (163°C / 163°C) and simmer for 15-20 minutes, or until the sweet potatoes and taro are fork-tender and the sago pearls are mostly translucent with just a small white dot in the center.
- 4Stir in the 4 cups Coconut Milk, the 2 Pandan Leaves, the 1/2 cup Sugar, and the 1/4 teaspoon Salt. Increase the heat to medium-high (176.7°C / 177°C) and bring the mixture to a gentle simmer, stirring occasionally. Cook for 5-10 minutes, allowing the flavors to meld and the sago pearls to become fully translucent. The soup should be slightly thickened.
- 5Remove and discard the 2 Pandan Leaves from the pot.
- 6Serve the Bubur Cha Cha warm or chilled.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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