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You are here: Home / Recipes / Recipes by Cooking Time / 0 to 1 Hour Recipes / How to make Bubur Cha Cha including Homemade Tapioca Jelly

How to make Bubur Cha Cha including Homemade Tapioca Jelly

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Originally posted on April 18, 2017. Last updated on December 7, 2018 By Bee Leng 2 Comments

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Bubur Cha Cha - This popular Nyonya dessert boasts a delicious combination of steamed sweet potato and taro swimming in freshly-made coconut milk and topped with vibrantly-coloured translucent tapioca jelly cubes. Simply divine!

STORY BEHIND THE RECIPE

Bubur Cha Cha (or bobo cha cha) is a coconut-based Nyonya dessert which is easily identified by the colourful tapioca cubes, the signature of this dish. In the past, the original ingredients simply comprised of sweet potatoes, taro (or yam) and colourful tapioca cubes with coconut milk as the soup base. Nowadays, there are many variations, with other ingredients like sago and banana added to it. As for myself, I prefer the original and more simplistic version from my childhood.

Last Saturday, I made the original version for the family. Everything was done from scratch, including hand squeezing the coconut milk! Everyone gave their thumbs up for the yummy authentic dessert, especially my grandchildren. I think many ‘trendier’ versions of store-bought bubur cha cha cannot compare to the authentic flavour of home-made bubur chacha, where the ingredients are freshly made on the spot!

Bubur Cha Cha - This popular Nyonya dessert boasts a delicious combination of steamed sweet potato and taro swimming in freshly-made coconut milk and topped with vibrantly-coloured translucent tapioca jelly cubes. Simply divine!

TRICK OF THE TRADE

The most complex part of the recipe is the making of the tapioca cubes. The two most important things to ensure success are…

1. You must use boiling hot water

2. Ensure the proportion of water to flour is correct.

As for the soup, using fresh coconut milk does make it creamier and adds a natural sweetness. It’s not necessary to use fresh coconut milk, so I have shown you how to make this using good quality packaged coconut milk in my recipe, but if you still prefer making everything from scratch, go to the ‘Top Tips’ section for more info.

WHAT I LIKE ABOUT THIS DISH

  • It’s a traditional Nyonya dessert that all members of the family would love!
  • The dessert tastes fresh and the smell of the coconut is especially fragrant because everything is made from scratch.

 

Bubur Cha Cha - This popular Nyonya dessert boasts a delicious combination of steamed sweet potato and taro swimming in freshly-made coconut milk and topped with vibrantly-coloured translucent tapioca jelly cubes. Simply divine!

HOW TO MAKE BUBUR CHA CHA FROM SCRATCH? 

Wash the pandan leaves. Fold them and tie them into a knot.

Scrub and peel off the skin of the sweet potatoes and the yam. Cut the sweet potatoes and yam into cubes. Place the sweet potatoes and the yam on a steaming plate, and start to steam immediately until soft.

yam and sweet potato on a steaming plate

Sieve 100 gm of tapioca flour in a bowl. Slowly add 75 ml of hot boiling water to it, using a pair of chopstick to stir it until it becomes lumpy. Once cool, knead the mixture until it forms a smooth dough.

add water to tapioca flour in glass bowl

needing tapioca flour mixture into dough with hands

Divide the dough into 3 portions. Add 3 drops of red, blue and green coloring to the 3 portions of dough respectively. Knead the three sets of dough until the colour is uniformly incorporated.

adding red food colouring into tapioca dough

Put some tapioca flour on a board and a knife. Roll the dough into a long strip, then cut it into 1 cm lengths. Sprinkle some tapioca flour over the cut pieces to prevent them from sticking to one another.

cutting red tapioca flour into small cubes on a white plate cutting green tapioca flour into small cubes on a white platered, green and blue tapioca cubes seperated into 3 white plates

After preparing the tapioca dough cubes, put the cubes into a separate pot of boiling water. Continue to boil until the tapioca cubes float up or turn translucent. 

add blue tapioca cubes to boiling water in potboiling red, blue and green tapioca cubes in boiling waterboiling red, blue and green tapioca cubes in boiling water in pot

Transfer the tapioca cubes into a bowl of water to soak, and set aside for later use.

Meanwhile, add water, sugar and pandan leaves into a big pot and bring to a boil until the sugar dissolves. Remove and discard the pandan leaves.

Lower the heat and add in the coconut milk and salt, then let it simmer. Do not let it boil till it bubbles vigorously and do not cover the pot. Then turn off the heat. 

Put the sweet potatoes, yam and cooked tapioca jelly into individual bowls. Add coconut soup and serve.

bubur chacha in glass bowl with pandan leaves as decoration

MARKETING TIPS

  1. Do not use purple sweet potatoes for the color will make the coconut soup turn purplish.
  2. Do not buy the Vietnamese sweet potatoes for they are rather bland in taste.
Read Also:  Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)

COOKING TIPS

  1. Do not cover the pot and do not boil the mixture once the packet of coconut milk is added, until it bubbles vigorously. Otherwise the coconut milk will curdle and it will look unpresentable.
  2. Put the ingredients and the coconut milk in the fridge separately if you prefer to have it chilled. Refrigerate only when they are completely cooled down.
  3. Add a little salt to the coconut milk to make the dessert less ‘jelak’ ie a feeling of bloatedness and ‘fullness’.
  4. Place the sweet potatoes in a basin of ice-water to prevent them from turning black, if you are not planning to cook them right away.
  5. Ensure there is sufficient water for steaming. A good rule of thumbs is to add water in the wok until it is level with the top of the steaming rack.

HOW TO PREPARE SWEET POTATOES AND YAM

  1. Put the sweet potatoes into a basin of iced water after cutting them to prevent them from turning black.
  2. Put on your gloves when cutting yam because your hand will get itchy from the sap of the yam. (For that matter, this applies to the handling of Wai San and Niu Pang which belong to the yam family)
  3. Do not over-steam the sweet potatoes and yam or else they will disintegrate and be difficult to handle.

HOW TO PREPARE AND COOK TAPIOCA CUBES

  1. Do not add too much coloring to the tapioca dough. Otherwise, the color will get into the coconut milk and it will be stained with red, blue and green coloring.
  2. Make the tapioca dough small for easy cooking.
  3. Leave the cooked tapioca jelly in the water until ready to serve. Otherwise, they will stick together in one lump.
  4. Wear gloves when coloring the dough so that your hand will not get stained.

HOW TO MAKE COCONUT MILK FROM SCRATCH

For a better and creamier flavour, it is best to use fresh coconut milk for the coconut soup. Here how to make coconut milk from scratch.

Get milk from 1 freshly grated coconut which you can buy from the wet market. It will add an additional 5-10 minutes to the recipe total time.

pandan leaves in white bowl, coconut milk in glass bowl, coconut gartings in metal bowl

Add 100 ml of warm water to the coconut to extract the 1st round of coconut milk. Give it a few squeezes before extracting the milk through a sieve over a bowl to collect the coconut milk. The 1st round of coconut milk is called the santan or coconut cream which is thicker and has a higher fat content.

squeezing coconut gratings with hand into bowl

squeezing coconut gratings through a sieve into a bowl

For the 2nd round of milk, add 1 litre of boiled cool water to the coconut and squeeze it a few times with your hands before extracting the milk into another bowl. Sieve the 2nd round of coconut milk through a sieve into a pot.

coconut gratings being sieved through a sieve into a potsqueezing coconut gratings through a sieve into a pot

Add 8-10 pandan leaves tied into a knot, 1/4 tsp of salt and 80 ml sugar to it and slowly simmer over medium heat for about 10-15 mins until it starts to bubble but not boiling vigorously. The sugar amount is reduced because santan is sweeter than packaged coconut milk.

cocnut milk and pandan leaves in pot

Add in the santan and continue to simmer for about 5 mins.

Don’t cover the pot and watch closely while cooking the coconut milk lest it overboils and curdles.

Remove the pandan leaves and turn off the heat and ready to serve.

 

DIETARY MODIFICATIONS

  • Egg-Free: No modifications needed.
  • Fish-Free: No modifications needed.
  • Gluten-Free: No modifications needed.
  • Nut-Free: No modifications needed.
  • Shellfish-Free: No modifications needed.
  • Vegan: No modifications needed.
  • Vegetarian: No modifications needed
Read Also:  Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)

 

WATCH OUR VIDEO FOR HOW TO MAKE THIS RECIPE!

Tried this recipe? Please rate our recipe or leave us a comment! You can even upload a snap of your creation!

Don’t forget to subscribe to our Youtube channel for more yummy videos! Do also join us at TBK Home Cooks Facebook Group where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!

Bubur Cha Cha - This popular Nyonya dessert boasts a delicious combination of steamed sweet potato and taro swimming in freshly-made coconut milk and topped with vibrantly-coloured translucent tapioca jelly cubes. Simply divine!

Bubur Cha Cha (Asian Coconut Milk Dessert with Tapioca Jelly)

Course: Dessert
Cuisine: Chinese
Keyword: bubur cha cha, nyonya dessert, tapioca cubes in coconut soup, Asian Coconut Milk Dessert with Tapioca Jelly
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 382 kcal
Author: Bee Leng
This popular Nyonya dessert is a decadent combination of steamed sweet potato and taro, swimming in fresh coconut milk and topped with colourful tapioca jelly cubes. Simply divine!
Print

Ingredients

  • 500 g Orange Sweet Potatoes Measurement before cutting
  • 400 g Yam (Taro) Measurement before cutting

Tapioca Jelly

  • 100 g Tapioca Flour
  • 75 ml Hot Boiling Water
  • 3 drops Red Coloring
  • 3 drops Green Coloring
  • 3 drops Blue Coloring

Coconut Soup

  • 400 ml Coconut Cream (Santan) Recommend to use either Kara or Ayam Brand; 400 ml equivalent to 2 small packets
  • 700 ml Water
  • 8-10 Pandan Leaves
  • 130 g Sugar
  • 1/4 tsp Salt

Instructions

PREPARATION METHOD

  1. Wash the pandan leaves. Fold them and tie them into a knot.

  2. Scrub and peel off the skin of the sweet potatoes and the yam.

  3. Cut the sweet potatoes and yam into 2 cm cubes.

  4. Place the sweet potatoes and the yam on a steaming plate, and start to steam straightaway. (See step 1 of Cooking Method)

  5. Sieve 100 gm of tapioca flour in a bowl. Slowly add 75 ml of hot boiling water to it, using a pair of chopstick to stir it until it becomes lumpy. 

  6. Once it is cooled, use your hand to knead the mixture until it is smooth and forms a dough. 

  7. Divide the dough into 3 portions. Dab 3 drops of red, blue and green coloring with a chopstick to the 3 portions of dough respectively. Make sure you wipe the chopstick before dipping it into the next color. 

  8. Knead the three sets of colored dough until the color is well incorporated to form a uniformly coloured dough. 

  9. Put some tapioca flour on a board and a knife. Roll the dough into a long strip with your palm, and cut it into 1 cm lengths. Sprinkle some tapioca flour over the cut pieces to prevent them from sticking to one another. Repeat the process until all the dough is done.

COOKING METHOD

  1. In a wok, add water to the same level as the steaming stand and bring it to a boil. Place the tray of sweet potatoes and yam to steam immediately. Steam for about 20 mins until they are soft.

  2. After preparing the tapioca dough cubes, put the cubes into a separate pot of boiling water. Continue to boil for about 5 mins until the tapioca cubes float up or turn translucent.

  3. Transfer the tapioca cubes into a bowl of water to soak, and set aside for later use.

  4. Meanwhile, add 700 ml of water, 130 gm of sugar and pandan leaves into a big pot and bring to a boil for about 15 mins until the sugar dissolves. 

  5. Lower the heat and add in the coconut milk and salt, then let it simmer for 10 minutes. Do not let it boil till it bubbles vigorously and do not cover the pot. Then turn off the heat. Remove and discard the pandan leaves.

  6. Put the sweet potatoes, yam and cooked tapioca jelly into individual bowls. Add coconut soup and serve.

Recipe Video


Top Tips

MARKETING TIPS

  1. Do not use purple sweet potatoes for the color will make the coconut soup turn purplish.
  2. Do not buy the Vietnamese sweet potatoes for they are rather bland in taste.

COOKING TIPS

  1. Do not cover the pot and do not boil the mixture once the packet of coconut milk is added, until it bubbles vigorously. Otherwise the coconut milk will curdle and it will look unpresentable.
  2. Put the ingredients and the coconut milk in the fridge separately if you prefer to have it chilled. Refrigerate only when they are completely cooled down.
  3. Add a little salt to the coconut milk to make the dessert less 'jelak' ie a feeling of bloatedness and 'fullness'.
  4. Place the sweet potatoes in a basin of ice-water to prevent them from turning black, if you are not planning to cook them right away.

HOW TO PREPARE SWEET POTATOES AND YAM

  1. Put the sweet potatoes into a basin of iced water after cutting them to prevent them from turning black.
  2. Put on your gloves when cutting yam because your hand will get itchy from the sap of the yam. (For that matter, this applies to the handling of Wai San and Niu Pang which belong to the yam family)
  3. Do not over-steam the sweet potatoes and yam or else they will disintegrate and be difficult to handle.

HOW TO PREPARE AND COOK TAPIOCA CUBES

  1. Do not add too much coloring to the tapioca dough. Otherwise, the color will get into the coconut milk and it will be stained with red, blue and green coloring.
  2. Make the tapioca dough small for easy cooking.
  3. Leave the cooked tapioca jelly in the water until ready to serve. Otherwise, they will stick together in one lump.
  4. Wear gloves when coloring the dough so that your hand will not get stained.

HOW TO MAKE COCONUT MILK FROM SCRATCH

For a better and creamier flavour, it is best to use fresh coconut milk for the coconut soup. Here how to make coconut milk from scratch.

  1. Get milk from 1 freshly grated coconut which you can buy from the wet market. It will add an additional 5-10 minutes to the recipe total time.
  2. Add 100 ml of warm water to the coconut to extract the 1st round of coconut milk. Give it a few squeezes before extracting the milk through a sieve over a bowl to collect the coconut milk. The 1st round of coconut milk is called the santan or coconut cream which is thicker and has a higher fat content.
  3. For the 2nd round of milk, add 1 litre of boiled cool water to the coconut and squeeze it a few times with your hands before extracting the milk into another bowl. Sieve the 2nd round of coconut milk through a sieve into a pot.
  4. Add 8-10 pandan leaves tied into a knot, 1/4 tsp of salt and 80 ml sugar to it and slowly simmer over medium heat for about 10-15 mins until it starts to bubble but not boiling vigorously. The sugar amount is reduced because santan is sweeter than packaged coconut milk.
  5. Add in the santan and continue to simmer for about 5 mins.
  6. Don't cover the pot and watch closely while cooking the coconut milk lest it overboils and curdles.
  7. Remove the pandan leaves and turn off the heat and ready to serve.
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Filed Under: 0 to 1 Hour Recipes, Gluten-Free Recipes, Singaporean Recipes, Hawker Recipes, Recipes by Cooking Style, Vegan-Friendly, Recipes, Recipes by Cooking Method, Malaysian Recipes, Vegetarian-Friendly Recipes, Restaurant-Style Recipes, Recipes by Cuisine, Egg-Free Recipes, Steamed Recipes, Old-School Heritage Recipes, Recipes by Dietary Preferences, Videos, Dessert Recipes, Fish-Free Recipes, Recipes by Cooking Time, Asian Recipes, Nut-free, Techniques, Recipes by Course, Boiled Recipes, Shellfish-Free Recipes, Popular, Kid-Friendly Recipes Tagged With: Coconut

About Bee Leng

Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!

TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates.

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I was going to make Bubor Chia Chia for the family esp we had so much jelly and agar during the Christmas gatherings. I just asked for a good bubor Chia cha and your blog came on. I will be trying your recipe on New Year eve dinner for the extended family.

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Melissa | The Undercover Chef
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Melissa | The Undercover Chef

Hi Margaret, so sorry for the delayed reply, and thanks so much for your comment! Did you manage to succeed with the Bubur Cha Cha recipe? Please let us know how it went 🙂 We can also help you to troubleshoot if neccessary if you email us a photo of your creation 🙂

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1 year ago

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