Can I use different types of sweet potatoes or taro in this recipe?

The recipe specifies red (orange flesh) and purple (yellow flesh) sweet potatoes, and taro for their specific textures and colors in Bubur Cha Cha. While you could experiment, these varieties are recommended for the best results.

How do I ensure the tapioca pearls are perfectly translucent?

To ensure tapioca pearls are translucent, boil them initially, then simmer on low to medium heat, stirring frequently, until no white spots remain. Drain and set aside in water to prevent sticking together.

What if I can't find fresh pandan leaves for the coconut milk soup base?

The recipe calls for fresh pandan leaves tied into a knot for infusing the coconut milk soup base. If fresh are unavailable, you might look for frozen pandan leaves or a pandan extract, though the flavor may vary slightly.

Can this Bubur Cha Cha be served cold?

Yes, Bubur Cha Cha can be served immediately hot or chilled in the refrigerator until cold before serving, as specified in the recipe steps. Both temperatures offer a delightful experience.

How should I store leftover Bubur Cha Cha?

Store any leftover Bubur Cha Cha in an airtight container in the refrigerator. It can be enjoyed cold directly from the fridge or gently reheated on the stovetop.

1.1K Views 7 years ago

Bubur Cha Cha
[Vegan, Gluten Free]

DG By: Daphne Goh

Author Bio

Gluten-free, vegan, healthy, simple, easy, delicious, and authentic Asian recipes. Owner and founder of Healthy gf... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A colorful bowl of vegan Bubur Cha Cha, featuring cubes of red and purple sweet potatoes, taro, and translucent tapioca pearls in a creamy coconut milk soup, garnished with fresh banana, kiwi, and strawberry slices.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Bubur Cha Cha [Vegan, Gluten Free]

252

6-8

Dairy Free

Bubur Cha Cha or Bo Bo Cha Cha is a very popular sweet Peranakan Nonya dessert in South East Asia. Bubur means porridge in Malay language and Cha Cha is a type of dancing, so literally Bubur Cha Cha means dancing porridge. The main ingredients for Bubur Cha Cha are... Read More

Ingredients You Need for Bubur Cha Cha [Vegan, Gluten Free]

For the Base:

2 1/4 cups red sweet potato (orange flesh), peeled and cut into small cubes
2 1/4 purple sweet potato (yellow flesh), peeled and cut into small cubes
2 1/4 fresh or frozen taro (yam), peeled and cut into small cubes
1/3 cup tapioca pearls (sago)

For the coconut milk soup base:

10 pandan leaves (screwpine leaves), tie into a knot
1/4 cup agave syrup
1 2/3 cup gluten free coconut milk
4 cups water
1/4 teaspoon salt

For the Garnish:

Bananas, peeled and sliced
Kiwifruits, peeled and diced into small pieces
Strawberries, sliced into quarters

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Bubur Cha Cha [Vegan, Gluten Free]

Heat up a wok with 1/3 full of water and place a large plate onto a steaming rack and bring to a rolling boil. Then put all the cut sweet potato and taro onto the plate and steam for ten minutes or until just cooked on low to medium heat. Do not over steam.
Fill a small pot half full of water, add in the tapioca pearls (sago) and bring to a boil. Once its boiling, simmer on low to medium heat until tapioca pearls (sago) are translucent (no more white spots). Stir frequently to ensure its not sticking at the base.
Drain and set aside in a medium bowl with some water to prevent them from sticking together.
In another large pot, combine all the ingredients for the coconut milk soup base, bring to a boil. Then cover with lid and simmer on low for 15 minutes.
Drain the tapioca pearls (sago) and add them into the coconut milk soup base.
Then add all the cooked sweet potatoes and taro into the coconut milk soup base. Mix and combine well gently. Bring to a boil and turn off the heat.
Garnish with some bananas, kiwifruits and strawberries.
Serve immediately hot or if serving cold, chill in the refrigerator until cold before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.