top of page

Bubur Cha Cha


  • 100g yellow sweet potato - peeled and cubed

  • 100g orange sweet potato - peeled and cubed

  • 100g yam - peeled and cubed

  • 100g purple sweet potato - peeled and cubed

  • 3 pandan leaves - tied into a knot

  • 250ml coconut milk

  • 60-70g caster sugar

  • 50g mini sago

  • Pinch of salt


  1. Steam vegetables on medium-high for 18-20mins till just cooked, set aside.

  2. Boil sago till transparent, about 10mins, stirring occasionally so it doesn’t stick to the bottom. Then, turn off the heat and let rest covered for 10mins.

  3. Drain sago, run it under tap water, and add it into a bowl of water to prevent it from sticking.

  4. Bring 250ml of water to boil with the pandan leaves. Add in sugar and let simmer for 5mins.

  5. Add in coconut milk and let simmer for 2mins.

  6. Then, add in vegetables and sago, mix well.

Adapted from honeybeesweets


bottom of page