We had a creamy and sweet bubur cha cha a few days ago for breaking fast. Bubur as it is locally known is often a sweet coconut gravy that you cook with palm or white sugar. Besides bubur cha cha, you can make bubur jagung (corn), bubur gandum (wheat), bubur kacang (green peas), bubur labu (pumpkin) to name a few. But my favourite would be bubur cha cha. Some people would add in yam or sago beads into their bubur cha cha, but I prefer it just by itself. And, do not ask me why they call this bubur cha cha as I do not have the answer. But if you find something that looks this (see pic) in any local restaurants, then you know it is bubur cha cha! Enjoy.
Ingredients
1 packet of dried cha cha ( boil with water until soft)
500 gm coconut milk
6- 8 table spoon sugar or as desired
2 inch palm sugar
2 screwpine leaves
a pinch of salt
water, if needed
Methods
1. In a pot, put coconut milk, sugar, palm sugar, salt and screwpine leaves and cook until bubbly. You may add in water if needed.
2. Then add in the cooked and soft cha cha and mix well.
4. Cook for about 15 minutes until the gravy turns slightly thick.
5. Serve in a small bowl hot or cold.
*serves 4-6 people
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