Bubur Chacha

27th Jun 2006

I went to Pasar Malam today and bought this. Mmmm.. yummy.

I include the recipe here, in case you wanna put your cooking skill to test. :P


  • 300g yam, diced
  • 300g sweet potatoes, diced
  • 75g black-eyed beans, soaked for 2–3 hours
  • 75g pearl sago
  • A few drops pink colouring
  • 450g grated coconut
  • 1.2 litres water
  • 1/2 tsp salt
  • Syrup:

  • 125g sugar
  • 3–4 pandan leaves, shredded and knotted
  • 1 cup water
  • Method

    Steam sweet potatoes and yam separately for 10–15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.

    Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.

    Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.

    Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5–6 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold. :party:

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    One thought on “Bubur Chacha

    1. Imbi

      Ofcourse I remember you!
      Can’t forget old friends, can I?

      I wondered where you had gone.

      I have to come back a day when it’s more quiet here to read your whole blog.

      I love this place. And the recipe!
      I’m not sure if I can find all the ingredients.

      Have a great weekend!!

      Big huggggggggggggggggggssss


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