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
80100ml 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!