Bubur Cha Cha (Sweet Potato and Sago in Coconut Milk)

Name: Bubur Cha Cha (Sweet Potato and Sago in Coconut Milk)
Total time: 45 min
Yield: 6
Cuisine: Malaysian (Malay / Nyonya)
Ingredients: 250 g Orange sweet potato, peeled, in 2 cm cubes; 200 g Purple sweet potato, peeled, in 2 cm cubes; 200 g Taro (yam), peeled, in 2 cm cubes; 60 g Small sago pearls; 2 Ripe bananas, sliced thick; 600 ml Coconut milk; 500 ml Water; 100 g Sugar; ½ tsp Salt; 3 Pandan leaves, knotted; 60 g Tapioca flour and a few drops of red and green colouring, for the chewy jellies (optional)

Cubes of orange and purple sweet potato and yam, sago pearls and banana in warm sweetened coconut milk scented with pandan. Dessert, breakfast, or the thing sold from a cart in the afternoon — eaten hot in the rain and cold in the heat, and the same bowl either way.

出典

レシピ提供 Nyonya (Peranakan) kitchens · 🏺 伝統 · Peranakan cooking — Chinese settlers' kitchens remade with Malay spice, Malacca and Penang

Malaysia · sweet potato in coconut milk — An ownerless traditional dessert, so no cook is credited. The cited article confirms bubur cha cha as a Betawi and Malay dessert and breakfast dish of Indonesian, Malaysian, Singaporean and Phuket cuisines made with sago, sweet potatoes, yams, bananas, coconut milk, pandan, sugar and salt, served hot or cold and sold as street food. The separate steaming, the tapioca jellies, timings and quantities are this book's own.

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⏱ 45 分🍽 6人分🔥 280 kcal🇲🇾 マレーシア

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作り方

Steam the sweet potato and taro cubes, in separate piles, 15 minutes until just tender — a knife goes in but they hold their corners.
💡 Steam, and separately. Boiled cubes collapse and bleed colour into each other; steamed ones stay distinct, which is the look of the dish.
Boil the sago in plenty of water 10 minutes, stirring, until translucent with a white dot at the centre. Turn off the heat, cover 5 minutes, then rinse under cold water.
Bring the coconut milk, water, sugar, salt and pandan to a gentle simmer. Do not boil hard — coconut milk splits.
Add the steamed sweet potato and taro, the sago and the tapioca jellies if using. Simmer 5 minutes. Add the banana for the last 2 minutes.
Remove the pandan. Serve hot, or cool and chill and serve cold — both are correct.

💡 コツ

Black-eyed peas, cooked soft, are the traditional extra that makes it Nyonya. Add 100 g with the sweet potato.
It thickens in the fridge as the sago swells. Loosen with a little coconut milk, not water, before serving cold.