Bubur Cha Cha is neither Cantonese nor Hakka.
From it’s name bubur; I gather it must have been a Nyonya dessert. Research on the internet, explains that Cha Cha or Che Che means “abundance”. Aptly. This dessert is very rich and creamy; with thick coconut milk and starchy tubers. It can be served very fancifully, dressed with many condiments like colorful jellies, gingko nuts etc in a dessert house.
At Hakkachan, we love to have it simple but with a little bite. While many choose the sago pearls, mom prefers to serve our Bubur Cha Cha with Tapioca Chewies.
INGREDIENTS for BUBUR CHA CHA:-
1 medium size gold/yellow sweet potato (cut into cubes)
1 medium size purple yam (cut into cubes)
1 medium size taro (cut into cubes)
8 cups of water
1/2 cup tapioca pearls or Tapioca Chewies
3 stalks of screwpine leaves (pandan leaves)
400 ml coconut milk
1. Boil the yam and taro in water with the pandan leaves.
2. Once the yam and taro are slightly soft, add in the sweet potatoes. Bring to a boil and lower the heat to medium.
3. The sweet potatoes usually cooks fast, so to prevent it from being too mushy, I usually scoop them out into a bowl and set it aside.
4. Add in palm sugar.
5. Add in coconut milk that has been added with a pinch of salt. Bring to a boil.
6. Remove pandan leaves. place back the sweet potatoes into the pot.
7. Turn off the stove. Toss in the Tapioca Chewies. Serve hot or cold.
INGREDIENTS for TAPIOCA Chewies
1 cup tapioca flour
Hot boiling Water
1. Put tapioca into a deep bowl.
2. Pour just enough hot water to cook the flour and form into dough.
3. Bring to boil a small pot of water to cook chewies. Set another bowl of cold water.
3. Continue to knead dough. Once ready, form into long sausage shape.
4. Either use sharp knife or best a scissors to small diagonal strips and drop them into the boiling pot.
5. Once cooked, the chewies will float to the top. Let it continue to cook a little.
6. Scoop them out of the hot pot and toss them into the cold bath.
7. Drain and toss into the pot of Bubur Cha Cha.