Bubur Cha Cha

Bubur cha-cha is a dessert with coconut milk, sweet potatoes and taro. It is one of the more popular Nyonya desserts due to its colours and rich, delicious taste.


  • 80g Tapioca flour
  • 1300ml Water
  • Food colouring
  • 140g Taro
  • 140g Sweet potatoes
  • 40g Sago
  • 160g CSR Better Brown Sugar
  • 250g Coconut milk
  • ¼ tsp Salt
  • 3 Pandan leaves
  • 1 Banana


  1. To prepare the tapioca jelly from scratch, create a dough by adding boiling hot water to the tapioca flour.
  2. Divide the dough into two portions and add red and green food colouring respectively. Flatten the dough and cut them into smaller pieces.
  3. Boil the pieces of dough until they turn translucent. Once cooked, put them into a bowl of cold water to prevent them from sticking together.
  4. Steam the diced taro, purple sweet potatoes and yellow sweet potatoes for 20 minutes.
  5. Cook sago until translucent. Sieve the cooked sago to remove excess water. Add cold water to the cooked sago to prevent them from sticking together.
  6. In a pot, add sugar to water and cook over medium heat with knotted pandan leaves. Adjust the sweetness according to taste.
  7. Add coconut milk and salt. Let it simmer and add steamed taro, steamed sweet potatoes, sago, tapioca jellies and lastly, bite-sized pieces of bananas. Allow the bubur cha cha to simmer for 10 minutes or until the desired texture is reached.
  8. Ready to serve!