Desserts That Look Hard · Malaysian
Bubur Cha Cha
A sweet coconut soup filled with tender taro, sweet potatoes, and soft sago pearls.
Why This Works
The variety of textures from the chewy sago and tender roots makes every spoonful a unique experience.
The Upgrade
Add small, cooked tapioca jelly cubes for an extra 'pop' of chewiness.
Chef's Secret
Michelin TechniqueTie your pandan leaves tightly; the oils are released better when the fibers are slightly bruised.
Ingredients
Total time including resting: 45 min
Directions
Boil the sago pearls in water until they become translucent; drain and rinse.
15 minSteam the sweet potatoes and taro until tender but not mushy.
15 minIn a pot, bring coconut milk and pandan leaves to a gentle simmer.
5 minStir in the palm sugar syrup.
2 minAdd the prepared sago, taro, and potatoes.
2 minStir gently to combine; discard pandan leaves.
1 minWine Pairing
Sauternes
White Wine
The BottleChateau Suduiraut Sauternes
Desserts require a wine with sweetness equal to or greater than the dish itself. The honeyed richness of Sauternes complements the coconut milk and sweet potato base of this soup.
Nutrition per Serving
310
calories
3g
protein
55g
carbs
9g
fat
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.