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Bubur Cha Cha

Recipes Details

Preparation Time:

40 mins (1 hour for sago pearls)

Cooking Time:

20 – 30 mins

Servings:

3-4

Ingredients

  • 165g yam
  • 100g sago pearls
  • 135g black-eyed peas
  • 135g purple sweet potato
  • 300g golden sweet potato
  • 500ml coconut milk (santan)
  • 10 pandan leaves
  • 550g sugar
  • 660ml water

Kitchen Appliances:

  • Rinnai RB-982G Hyper Burner Built-in Gas Hob

Method

1. Boil the black-eyed peas for 15-20 mins until softened. Then simmer over low heat to soften the beans further. Drain well and set aside.
2. Boil the sago pearls for 10 mins and soak for 1-2 hours. Drain well and set aside.
3. Peel and dice the yam, golden and purple sweet potatoes. Steam them over high heat until softened.
4. Boil the sugar and knotted pandan leaves in a pot of water. Infuse the pandan leaves for 15 mins.
5. Remove the pandan leaves and pour in the coconut milk.
6. Add the sago pearls, black-eyed peas, yam and sweet potatoes. Stir to combine.
7. Bring to a boil and boil for another 4-5 mins.
8. Garnish with red sago pearls and gula Melaka.
9. Enjoy!