Don Signature Crab - Singapore Food Guide

Bubur Cha Cha

A comforting Singapore-style bubur cha cha: coconut milk-simmered Peranakan dessert with sweet potato, yam, banana and sago pearls simmered until silky and fragrant.

Bubur Cha Cha

About this dish

Bubur Cha Cha is a beloved Peranakan-Malay dessert that you'll find both in kopitiams and at home kitchens across Singapore — from Tiong Bahru brunch spots to East Coast family suppers and Ramadan bazaars. It’s a warming, slightly sweet coconut milk porridge studded with colourful cubes of sweet potato, yam/taro, banana and translucent sago pearls. In Singapore, families often make it for afternoon teatime, potlucks during Hari Raya or as a cooling treat at a late-night hawker centre run.

The texture is the star: soft but still chunky tubers, chewy sago pearls and silky coconut milk perfumed with pandan and gula melaka (palm sugar). Traditional versions are gently simmered and finished with a ribbon of thicker coconut cream for extra richness. You can serve bubur cha cha warm on rainy evenings in the heartland, or chilled with shaved ice during hot afternoons in the CBD.

This recipe keeps the classic flavours but is tuned for a Singapore home kitchen — using ingredients you can pick up at NTUC FairPrice, Sheng Siong or Cold Storage. I’ve included tips for tweaking sweetness with gula melaka or brown sugar, options for pandan and notes on reheating without curdling the coconut milk, so busy parents and weekend cooks can make a reliable, nostalgic batch every time.

Ingredients

  • 1 L water
  • 400 ml coconut milk (regular)
  • 150 ml thick coconut cream (for finishing, optional)
  • 2 pandan leaves, knotted
  • 200 g orange-fleshed sweet potato, peeled and cut into 2 cm cubes
  • 200 g taro (yam), peeled and cut into 2 cm cubes
  • 2 medium ripe plantains or saba bananas, sliced
  • 100 g sago pearls (small), rinsed
  • 100 g gula melaka (palm sugar), chopped (or 80–100 g dark brown sugar as substitute)
  • 1/4 tsp fine salt
  • 1 tbsp tapioca starch (mixed with 2 tbsp water) or rice flour slurry to thicken (optional)
  • 1 tsp vanilla extract (optional)
  • 1 tbsp vegetable oil (to prevent sago clumping while cooking)
  • 1–2 tbsp caster sugar (adjust to taste, optional)
  • Extra pandan leaves or toasted coconut flakes for garnish (optional)

Step-by-Step Method

  1. 1. Prepare ingredients: peel and cut sweet potato and taro into roughly 2 cm cubes so they cook evenly; slice bananas and knot pandan leaves.
  2. 2. Cook the sago: bring a pot of boiling water (about 1 L) to a rolling boil, add the rinsed sago pearls and 1 tbsp oil. Stir so they don’t stick, boil until translucent (about 8–10 minutes for small pearls). Drain and rinse under cold water; set aside.
  3. 3. Pre-cook tubers: in a separate pot, add sweet potato and taro to enough boiling water to cover. Simmer until just tender (10–12 minutes). Drain and set aside — the pieces should hold their shape.
  4. 4. Make the coconut base: in a clean pot, combine 400 ml coconut milk, pandan leaves and chopped gula melaka (or brown sugar). Warm gently over medium-low heat, stirring until sugar dissolves. Do not let the coconut milk boil hard or it may split; aim for a gentle simmer.
  5. 5. Combine and simmer: add the cooked tubers and drained sago pearls into the coconut milk. Gently simmer over low heat for 5–8 minutes so flavours marry. Add sliced bananas in the last 2–3 minutes so they soften but don’t disintegrate.
  6. 6. Thicken slightly (optional): if you prefer a thicker bubur, stir the tapioca starch slurry again and add a little at a time, simmering until the soup reaches your desired consistency. Remove pandan leaves and stir in vanilla if using.
  7. 7. Finish and adjust: season with 1/4 tsp salt and taste; add more gula melaka or caster sugar if you want it sweeter. For a richer finish, pour over 1–2 tbsp of thick coconut cream into each bowl just before serving.
  8. 8. Serve warm or chill: Serve warm for a comforting dessert or let it cool and chill for a refreshing treat. If chilling, the coconut will thicken in the fridge — stir gently before serving and add a splash of coconut milk if needed.

Tips & Serving Ideas

  • Buy fresh pandan leaves and knot them to release fragrance; if unavailable, a few drops of pandan extract will work and can be found at Cold Storage or online.
  • Gula melaka gives the authentic caramel-like flavour — chop it finely so it melts quickly. Use dark brown sugar as a pantry substitute if you can’t find gula melaka at NTUC or Sheng Siong.
  • To avoid coconut milk splitting, always simmer gently over low heat and avoid high rolling boils. If it does separate, remove from heat and whisk briefly.
  • Cook sago pearls until fully translucent and rinse in cold water to stop the cooking; otherwise they’ll turn gluey. Adding a little oil while boiling prevents sticking.
  • Make-ahead: store chilled bubur cha cha in an airtight container for 2–3 days. Reheat gently on low with a splash of water or coconut milk to loosen the texture.
  • Adjust sweetness to taste — Singapore palates vary, so start with less gula melaka and add more. For parties, offer extra coconut cream and pandan leaves on the side.
  • If you want a vegan/plant-based boost, use full-fat coconut milk and omit optional vanilla/cream; all other ingredients are already plant-based.

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