Singaporean-Malaysian🍰 Sweets & drinks

Bubur Cha Cha — Creamy Sweet Tapioca Dessert Soup

Name: Bubur Cha Cha — Creamy Sweet Tapioca Dessert Soup
Total time: 40 min
Cuisine: Singaporean-Malaysian
Ingredients: 1 cup dried "cha cha" (colourful tapioca strips); ~6-8 cups water; 1 pandan leaf; 1 corn kernels; 1–2 orange sweet potato; ½ cup palm sugar (gula melaka); 200 ml coconut milk; 1 white sugar; ½ tsp salt; ½ cup small sago (tapioca pearls)

⏱ 40 min

A classic Singaporean creamy dessert soup combining rich coconut milk with colourful ingredients including corn kernels, sweet potato, sago and fried tapioca strips. The deep caramel notes from palm sugar and lush coconut create a nostalgic afternoon treat with varied texture and taste.

Adapted from a video by Che Nom

Bubur Cha Cha Lemak Manis | Dessert Nostalgia Penuh Warna & Tekstur

Watch on YouTube

Ingredients

dried "cha cha" (colourful tapioca strips)1 cup
water~6-8 cupsest.
pandan leaf1
corn kernelsfrom 1 ear of corn1
orange sweet potatodiced1–2
palm sugar (gula melaka)½ cup
coconut milk200 ml
white sugar1 ladle, to taste1
salt½ tsp

Steps

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1
Prepare ingredients: remove corn kernels from the cob without cutting too finely to preserve texture. Peel and dice orange sweet potato into uniform pieces of similar size for even cooking.
2
Boil the diced sweet potato in hot water for about 10 minutes until very tender; test with a fork. Drain and set aside.
3
Rinse sago, then boil in hot water for 8–10 minutes, stirring frequently to prevent sticking, until the white centres mostly disappear. Sieve and rinse with cold water until cooled to remove starch and maintain chewy texture.
4
Rinse 1 cup dried cha cha, then boil in fresh hot water for 6–8 minutes until half-tender.
5
Use a heavy-bottomed pot, fill with water and bring to a boil. Add the knotted pandan leaf for fragrance.
6
Add the cooked cha cha, corn kernels, and cooked sweet potato to the pot. Stir in ½ cup palm sugar, crushing it first if it is clumped.
7
Once sugar dissolves, add 200 ml coconut milk over medium-low heat, stirring constantly to prevent curdling.
8
Add 1 ladle of white sugar to taste, then ½ tsp salt to enhance the coconut flavour. Adjust gradually to your preference.
9
If the broth appears too thick, add water gradually until you reach the desired consistency.
10
Let the broth come to a gentle boil. Carefully add the cooked sago and stir gently to avoid breaking it apart.
11
Continue stirring gently until the cha cha is fully tender, corn is cooked through, and the broth has a glossy appearance.
12
Remove from heat and let rest for a moment to allow bubbles to dissipate, which helps achieve a better appearance and flavour.
13
Ladle into bowls and serve hot. Alternatively, chill in the refrigerator if you prefer it cold. May be enjoyed with dry biscuits on the side.

Bubur Cha Cha — Creamy Sweet Tapioca Dessert Soup

Ingredients

Steps

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