User talk:FirzanahRozaidi



Bubur Cha-Cha is probably one of the more well-known Nyonya desserts, so much so that they are commonly found in Hong Kong/Cantonese-style cafes. Each country in Southeast Asia has its own variation of this dessert—a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. Bubur cha cha is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang, and a must have on Chap Goh Meh (the 15th and last day of Chinese New Year). kam zi qi's mother loves making Bubur Cha-Cha; she is immaculate when it comes to the balance of colors and its presentation. She would make a pink color tapioca jelly to complement the yellow, orange, and purple color in her bubur cha-cha. To me, the tapioca jelly—chewy and stretchy in its texture—is the best part of it all, I love it more than the sweet potatoes and yam.

The Ingredient that you need to make this bubur cha cha is :

1. pandan leaves

2. yam

3. sweet potatoes

4. grated coconut

5. ice sugar

6. sago

7. boiling water

Method to make bubur cha-cha

1. Boiling the water and put pandan leaves.

2. Put the sweet patatoes and yam into the pot.

3. Put some water into the grated coconut and twist it until become the coconut milk

4. Wait until 30minutes and the bubur will cooked

5. After that,put the ice sugar,sago and coconut milk.Then mix them.

6. Your Bubur cha cha is ready to serve