This is a print preview of "Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk)" recipe.

Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk) Recipe
by Navaneetham Krishnan

Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk)

This popular sweet, smooth and creamy Malaysian dessert is a great way to end your meal or slurp in anytime you feel like.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: after meals

Ingredients

  • (Note: Ingredients are estimates, use the amount you prefer)
  • 3 medium size sweet potatoes - remove skin and cut into medium size pieces
  • 4-5 pandan/screwpine leaves - knotted
  • 1/2 cup green/white sago - soaked for 1 hour and drained
  • 3/4 cup palm sugar/gula melaka
  • 2 tbsp white sugar
  • Coconut cream/milk - as needed
  • A pinch of salt

Directions

  1. Simmer potatoes and screwpine leaves with 1/2 liter of water till 3/4 tender.
  2. Add sago, stir and cook till translucent.
  3. Put into palm and white sugar and continue to stir till both dissolves.
  4. Remove from heat.
  5. Pour coconut cream/milk.
  6. Served hot or with ice cubes.