Bubur Cha Cha / Pengat (Nyonya Coconut Milk Dessert)
As a Malaysian citizen must have eaten Bubur Cha Cha, it's one of the Baba Nyonya traditional desserts and also one of the traditional desserts that I loved.
Servings: 4 people
Calories: 438kcal
Ingredients
- 50 g Garnet Sweet Potato
- 50 g Purple Sweet Potato
- 50 g Yam
- 2 Banana
- 20 g Sago
- 200 ml Coconut Milk
- 2 Pandan Leaf
- 100 ml Water
- 200 ml Evaporated Milk
🍠 Sweet Potato Dough：
- 40 g Tapioca Flour
- 20 ml Hot Water
- 3 Butterfly Peas Flower for blue coloring dough
- 3 Pandan Leaf for green coloring dough
🧂 SEASONING
- A pinch of Salt
- 100 g Palm Sugar
Instructions
- Dice the garnet and purple sweet potatoes, yam.
- Steam yam, garnet and purple sweet potatoes till cooked.
- Pour sago into hot water and cook till transparent then soak in cold water for later use.
- Tapioca flour mix with hot water and make into dough than cut into cube shape.
- Put tapioca pieces into hot water and cook until floats up then soak in cold water for later use.
- Pour in water into a pot, add 2pcs of Pandan leaves, add evaporated milk, coconut milk, palm sugar and a pinch of salt. Medium heat cook until boiled.
- Add in yam, garnet and purple sweet potatoes and tapioca pieces and bananas into milk soup and the Bubur Cha Cha is ready to serve.
Video
Nutrition
Serving: 1bowl | Calories: 438kcal | Carbohydrates: 70.5g | Protein: 6.1g | Fat: 16.4g | Saturated Fat: 13.2g | Cholesterol: 15mg | Sodium: 1338mg | Potassium: 1657mg | Sugar: 39.5g | Calcium: 163mg | Iron: 1mg