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How to Cook? Traditional Bubur Cha Cha Dessert Recipe – 摩摩喳喳 甜品



One of our favourite desserts made with coconut milk, this treat is sweet and comforting. If you are able to, get fresh coconut milk as we’d recommend over the packets ones!

Full recipe at:

Sago and coloured tapioca cubes give this dish both texture and a nice colour contrast. For our Bubur Cha Cha recipe (or 摩摩喳喳), we are using 3 types of sweet potatoes and yam too. After steaming the sweet potatoes, add the purple ones only before serving as it tends to dye the coconut milk. A really wholesome and simple recipe to make at home, great either hot or cold!

⬇️ Ingredients below ⬇️
200g yam (cubed)
100g purple sweet potato (cubed)
100g orange sweet potato (cubed)
100g yellow sweet potato (cubed)
40g tapioca pearls (sago)
100g tapioca flour cubes (for bubur cha cha)
800ml water
500g coconut milk
140g rock sugar
4-5 pandan leaves (knotted)
Pinch of salt, to taste

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31 Comments

  1. Same with the dessert that we have in the Phils… same process of cooking but we add banana and jackfruit aside from yam and sweet potatoes… but we cook the sweet potatoes banana in the soup not separately.. 👍🏼👍🏼👍🏼👍🏼

  2. we usually boil the yam and potato inside the soup, then add in coconut milk, so that the soup will have potato and yam taste, but then the potato and yam will have less flavour since it is boil compare to steam. And boiling the potato and yam will cause the soup to be more cloudy because of potato starch in soup. some do prefer traditional way of boiling yam and potato inside the soup, it will taste more traditional style of bubur cha cha.

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