Bubur cha cha means dancing porridge in malay. It is made from a medley of sweet potatoes (yellow, orange and purple), yam (or taro), black eyed peas, tapioca balls and banana cooked in a sweet coconut base. Each ingredient on it's own is not very tasty, however when combined it makes a colourful, sweet and yummy dessert. Bubur Cha Cha is generally prepared on festive occasions in Penang and is a must have for Chap Goh Mei (15th day of Chinese New Year). My favourite part of the bubur cha cha is the colourful tapioca balls and the bananas. When I was younger, I would just eat the tapioca balls and bananas and leave the sweet potatoes behind. Now I just eat everything.
So what do you need to prepare this dish?
Next, chop up the sweet potatoes and yam and steam them
Prepare the sweet syrup
Slice the bananas and mix in with the syrup
Pour in the coconut milk
Finally, once the sweet potatoes and yam are softened, combine the sweet potatoes and yam to the sweet coconut base and bananas
For those interested in watching a u-tube version of how to make bubur cha cha, see the link below
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