Singaporean Cuisine

Bubur cha-cha

Cuisine: Singaporean Servings: Serves 4 Created by Chris Chee Ong

A celebration of colour, flavour and texture, this mix of tapioca, sweet potato, beans and tropical fruit is served with palm sugar syrup and coconut milk.

Ingredients

½ cup light palm sugar (Gula Melaka), shaved
3 cups water
1 fresh pandanus leaf, tied into a knot
200g taro/yam, peeled and cubed
200g sweet potatoes, peeled and cubed
75g coloured sago pearls, cooked in plenty of water and rinsed under cold water

Coconut Caramel Soup
½ cup light palm sugar (Gula Melaka), shaved
½ cup coconut water
1 fresh pandanus leaf, tied into a knot
3 cups coconut cream
Pinch of sea salt

Coconut Crisps
1 coconut, cracked, peeled

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Preparation

Place the palm sugar, water and pandanus leaf in a saucepan.
Bring to the boil until sugar dissolves.
Place the taro and sweet potatoes in the syrup.
Simmer until just cooked. Cool and chill.

Coconut Caramel Soup
Place the palm sugar, ¼ cup coconut water and pandanus leaf in a saucepan.
Boil until lightly caramelized and remove from heat.
Gradually pour in the rest of the coconut water, return to heat and simmer for 1 minute.
Remove from heat, add coconut cream and salt.
Leave to cool and then chill.

Coconut Crisps
1. Preheat oven to 150°C.
2. Place coconut flesh on a baking tray and bake for approx. 1 hour until light golden in colour and dry.

Singaporean Restaurants

Displaying 10 of 42 Singaporean Restaurants.

Restaurant		Suburb
1.	Harry's Singapore Chilli Crab	Sydney
2.	Temasek	Parramatta
3.	The Old Raffles Place	Collingwood
4.	Singapore China Town Restaurant	Northbridge
5.	Bismi's Gold an Fork	Melbourne
6.	Ginger & Spice	Neutral Bay
7.	Gingerboy	Melbourne
8.	Katong Singaporean Restaurant	City Beach
9.	Suria Cafe	Girrawheen
10.	Raffles Room at Steventon Lodge	Tea Tree Gully

20 Jun 2011 12:59 AEST

Mel

Sydney

Healthy Alternative

Authentic or not, this is a healthier version of this dish - for people who don't want to use coconut cream. Thanks!

26 May 2010 12:22 AEST

Lee

Melbourne

Beautiful Dessert

Just going to say that the traditional Burbur chacha had been given a face lift!It certainly looks beautiful. Being a Singaporean, I have tried this dessert many times myself. I tried this recipe yesterday, to my surprise it tastes very close to the traditional ones. I like the idea of adding fruits to this dish, making it more healthy. Well done!

04 May 2010 10:29 AEST

Jackson

Sydney

Love It!

As a Singaporean myself, I think this dish has been taken to a next level - a more modern approach. Sort of to say the chef has give this dish a make-over to make it more outstanding. Fruit can sometimes added to give that balance between sweet and sour. At least, Taro is added to make this dish more authentic I do not agree with the comment the other reader has made. Dishes change over time and Singaporean food itself if a fusion of regional influences.

26 Feb 2010 02:25 AEST

Nadia

Perth

Not authentic

As a Singaporean, I have to say that this version of bubur cha cha is not authentic. 1. There is usually a lot more "soup" when this is served - think minestrone soup. 2. Bubur cha cha traditionally does not feature fruit. This dessert is meant to be rich and indulgent - putting fruits such as lychees and pineapples detract from that. 3. It also does not feature coconut crisps. To me, this is just a pretentious bastardisation of one of my favourite childhood dessert.

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