Bubur cha-cha recipe

Created by
  Print    Enlarge text

Rating:

4/ 5 stars 16 Votes
  • Cuisine: Singaporean
  • Serves 4

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

View conversion table

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.

If you enjoyed this Bubur cha-cha recipe then browse more Singaporean recipes, dessert recipes and our most popular hainanese chicken rice recipe.

Singaporean Restaurants

Displaying 10 of 42 Singaporean Restaurants.

  Restaurant Book Online 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

View all Singaporean restaurants | Start a new search

Comments (4)

   
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!
Agree(0 people agree)
Disagree(0 people disagree)
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!
Agree(1 people agree)
Disagree(3 people disagree)
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.
Agree(2 people agree)
Disagree(3 people disagree)
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.
Agree(4 people agree)
Disagree(6 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Woks

One of the essential cooking implements of Indonesia is the wok. You must remember to have it as hot as Indonesians do when they cook so you can achieve the wonderful flavour and aroma that comes from intense heat, often referred to as "the breath of the wok".

Glossary

More

Silverside

Cut of beef from the rear of the animal, used for boiling, stews, casseroles and mince.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT