Bubur cha cha (sweet potato and sago in coconut milk)

4 servings
25 min
30 min
This popular sweet, smooth and creamy Malaysian dessert is a great way to end your meal or slurp in anytime you feel like.


Number of serving: 4
(Note: Ingredients are estimates, use the amount you prefer)

3 medium size sweet potatoes - remove skin and cut into medium size pieces

4-5 pandan/screwpine leaves - knotted

1/2 cup green/white sago - soaked for 1 hour and drained

3/4 cup palm sugar/gula melaka

2 tbsp white sugar

Coconut cream/milk - as needed

A pinch of salt


  • Simmer potatoes and screwpine leaves with 1/2 liter of water till 3/4 tender.

    Add sago, stir and cook till translucent.

    Put into palm and white sugar and continue to stir till both dissolves.

    Remove from heat.

    Pour coconut cream/milk.

    Served hot or with ice cubes.


Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk), photo 1Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk), photo 2




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