Bubur cha cha (meaning 'plentiful porridge' in Malay) is a sweet Malaysian dish mostly consisting of warm coconut milk, yam, sweet potatoes and tapioca. People like to add various other things, but these are the essential base ingredients for a good bubur cha cha. In my case, I like to use different coloured sweet potatoes, taro, jellies made with mini tapioca pearls, and sticky rice balls made with purple sweet potato.

Get my full breakdown for this recipe on my blog:
https://www.tashcakes.com/2015/01/bub...

Subscribe for more recipes at a glance and hit the notification bell so you know as soon as I've uploaded a video.

Follow my food feed on Instagram:
  / tashcakes.tastes  

Top tip: If you're running short of time, just boil the mini tapioca in water, drain it and add it straight to the coconut milk.

Turning them into coloured jellies is fun and adds a different textural experience but it isn't essential. You can also make the tapioca jellies with straight tapioca flour, which again gives a different kind of texture.

Video contents:

00:00 – Intro
00:39 – Preparing the sweet potatoes and taro
01:09 – Making the tapioca pearl jellies
04:38 – Making the purple sweet potato sticky rice balls
06:15 – Making the pandan coconut milk
06:32 – Assembling the dessert
07:10 – Return of the sexy slowmo


Music: Wallflowers, A Caring Friend, Summer in the Neighbourhood
Music by: Bad Snacks
Music from YouTube Music Library

#buburchacha #malaysianfood #malaysiandessert