Bubur Cha Cha is a sweet porridge that can be taken during tea time. Among many types of sweet porridge, bubur cha cha is one of my favourites. You need to use thick coconut milk to ensure that the porridge maintains its smooth texture. Also, you need to get the dried cha cha mixture from the grocery store before you can cook this dish. Do try!
1 packet of dried cha cha (boil until soft)
1 cup of diced sweet potatoes (boil until soft)
1/2 cup sago (boil until soft and rinse in cold running water)
500 ml thick coconut milk
water (if needed)
3-4 cups sugar
2 screwpine leaves (knotted)
Methods
1. In a small pot, boil the cha cha, diced sweet potatoes and sago until soft. Boil them separately and put them aside.
2. In another pot, put in coconut milk, water, sugar and screwpine leaves. Cook until simmer.
3. When the coconut milk has thickened and simmered, put in the cha cha, diced sweet potatoes and sago into the pot. Stir well.
4. Cook for a few minutes more before serving.
*serves 4-6 people
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