This bubur cha cha recipe is another one of my late mother recipes and to be frank, I never intended to note down this recipe until a friend asked if I know how to make bubur cha cha, and so I create this recipe from a basic recipe which I shared earlier.
Bubur Cha Cha is one of our Malaysian favorites, especially in Penang, they are coconut milk infused desserts, with sweet potatoes, yams, and bananas. The dessert soup is first boiled with pandan leaves, sugar, and salt. This dessert is also well known in Indonesia and Singapore.
Traditionally Bubur Cha Cha does not have sago, sago is an extracted starch from the centre of palm trees (they are widely used to make keropok lekor). There is Sago dessert which is usually Honeydew Sago dessert, mango or fruit sort of dessert. So I thought why not Sago Sweet Potatoes dessert? I tried this combination and they turn out to be great.
This is one of my mother’s favorite, she always loves a bowl of mildly sweetened Sweet Potatoes Dessert. What makes the Chinese style different than the other? Ginger is added which gives it a slight peppery sensation in a delightful way. Check it out as this is my mother’s true recipe!
Traditionally, Bubur Cha Cha is a dessert and also a breakfast dish in Malaysia and Singapore. Bubur literally means porridge and Cha Cha is tapioca starch mixed with sweet potato, banana, yam which explain the coloration. In general, there is many version of it. Initially I got a request from a friend of how does he make Bubur Cha Cha at home and while I was getting on the video, I realized that I could simply break it down into a basic sweet potato dessert recipe as a base recipe and the base recipe can be innovate into a few more exciting dessert recipe – Bubur Cha Cha, Sago Sweet Potato Dessert and also the Chinese Style Sweet Potato Dessert!
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