How to make Bubur Cha Cha - You will love this delicious bowlful of colour!

Scroll down for ingredients It is really difficult to find good Bubur Cha Cha these days. This is one of those dishes where the quality of ingredients can make or break it. If you are fortunate enough to find tasty sweet potatoes and yam (taro) from the grocer, that is half the battle won! Anne’s tip: Don’t cook yam on the same day that you bought it. Keep it for 2 days to reduce the water content. It will definitely be tastier then!
When it comes to the Tapioca Jelly, Anne likes to add some glutinous rice flour into the dough. She finds that tapioca flour on its own results in jelly that is almost too chewy. Glutinous rice flour makes the jelly pleasantly chewy and easy to swallow.
As for the Coconut Milk base, nothing beats freshly squeezed coconut milk. However if you have no other option, coconut cream will have to do. Stir it a little longer while cooking (do not bring to a boil) to eliminate any rancid smell. Anne never used to believe in packet coconut cream as she used to easily get fresh coconut milk in Klang. Nevertheless during this time of Covid, she has realised that coconut cream is a decent substitute if prepared well.
Hope you enjoy this video, hope you are not on a Keto diet, and hope you eat Bubur Cha Cha in moderation 😄❤️❤️❤️
Bubur Cha Cha
Ingredients:
300g Sweet potato
300g Yam (Taro)
3 Pandan leaves (halved)
Steam roots for 20 minutes with pandan
120g Tapioca flour (you will need to have more for dusting surfaces and hands)
20g Glutinous rice flour
80-100ml Boiling hot water (adjust volume to create a soft dough)
1 litre Water
3 Pandan leaves
3/4 tbsp Salt
100g Sugar
400ml Coconut cream (or fresh coconut milk if you can get it)
Let Bubur Cha Cha rest for an hour before serving. This allows all the flavours to amalgamate resulting in total deliciousness!

[@jessieng2895]

Wow I just made it. It tastes so nice & yummy. I was totally surprise cos it is my first time doing it. Going to hve a gathering with my sibblings , nephews & niece. I am sure they will love it eating it with crushed ice. I added 2 ingredients of my own. I made agar agar & bot a tin of S&W red broad beans. Will add them in last minute when I dish the crushed ice bobo char into a bowl. Tks for sharing . I am so proud of myself & thanks for your receipe.

[@rolandchua1298]

Thanks for the tip. My family said it was delicious.

[@DigitallyResurrected]

Looks delicious!

[@AnneSoosayCooks]

Thank you! Hope you will try to make it 😊

[@mrspedersen7657]

I must try this. Yummy.

[@AnneSoosayCooks]

Thank you! Hope you enjoy it 😊

[@miriamuy3672]

Loves this, similar to our ginataan bilo bilo, thanks for sharing.
Am interested with your pot and steamer, where can I buy them?

[@AnneSoosayCooks]

Thank you for your comment! Sorry for overlooking this for months 😅 We bought this steamer from Tangs in Singapore many years ago. The brand is a Taiwanese one.
Here is the link to their online store:
www.ulike.com.sg/product/u-like-multi-layers-steamer-24cm/
Hope that helps!

[@marlynagoenawan9751]

Tq so much for the recipes. Good one, same like my mom always do. The steamer is very good. Where to buy??

[@AnneSoosayCooks]

Thank you, Marlyna. Our pleasure to share this recipe. This steamer is from a Taiwanese brand, U-Like. We bought it many years back at Tangs Singapore. You should be able to buy it online from the U-Like website. Here’s the link:
www.ulike.com.sg/product/u-like-multi-layers-steamer-24cm/

[@Vod77]

It looked like i have to spent half a day in the kitchen just making this🫠

[@gankimkhong8969]

Haw many days can this dessert keep in the fridge and can I use corn flour as replacement for tapioca flour? Tq

[@VaniLogan]

Been 2 years since u have asked this question . No don’t use corn flour. You will not get the right texture .

[@hushpuppykl]

Throw in some bananas 😋

[@limjoohai3213]

People also add sago n banana ( cut into pieces ).

[@limjoohai3213]

Also must add some white peas.

[@aking9234]

Music is too noisy. Any option not to use coloring but natural color ingredients?

[@CLXH]

My late granny used the natural blue colour extract from the blue "trumpet flower" ?( I can't remember it's actual name, but we hardly see them anymore nowadays) that grew on the fences of our old house.

[@Min-us5xs]

2:25

[@dawntan4264]

Tropical flour it doesn’t work. Too hard

[@AnneSoosayCooks]

Hi Dawn, yes tapioca flour on its own can be a bit hard. That’s why we prefer to add glutinous flour into the dough. This softens the jellies, making them easier to chew. Another reason why the jelly may be too hard is if your dough is too firm. Try to make a soft dough to get softer jellies.