Bubur Cha Cha
Hawker • Singapore
About Bubur Cha Cha
Coconut milk dessert with sweet potato, yam, and tapioca
How to Make Bubur Cha Cha (Traditional & Healthy Version)
Bubur Cha Cha is a beloved Singaporean dessert that perfectly embodies the vibrant fusion influences of the city-state. This sweet, coconut-rich treat is a staple at local kopitiams and hawker centres, often enjoyed as a comforting end to a meal or as a midday indulgence. The dish features a colourful medley of sweet potatoes, yam (taro), and chewy tapioca pearls, all simmered in a fragrant coconut milk soup lightly sweetened with gula melaka (palm sugar). Rooted in Peranakan culture, Bubur Cha Cha reflects the multicultural tapestry of Singapore, blending Malay, Chinese, and local tastes. Its playful textures and gentle sweetness make it a favourite during festive gatherings and everyday occasions alike. With its easily adaptable base, Bubur Cha Cha has evolved to suit the health-conscious, making it a dessert that fits modern lifestyles without compromising on tradition. If you’re seeking a lighter take on a classic Singaporean dessert, this recipe is your go-to for an authentic and nourishing bowl of Bubur Cha Cha.
Ingredients(for 1 medium dessert bowl)
- 1 small (about 100g) Orange sweet potato (cut into 1cm cubes)
- 1 small (about 100g) Purple sweet potato (cut into 1cm cubes)
- 100g Yam (taro) (peeled and cubed)
- 2 tablespoons Tapioca pearls (small sago, pre-soaked)
- 1 cup (240ml) Low-fat coconut milk (santan)
- 2 tablespoons Gula melaka (palm sugar, finely chopped)
- 1 leaf Pandan leaf (tied into a knot) - optional
- a pinch Sea salt
- 1.5 cups (360ml) Water
- 1 teaspoon Chia seeds (for extra fiber (optional)) - optional
Instructions
- 1
Peel and cube the sweet potatoes and yam into even 1cm pieces for uniform cooking. Set aside.
5 minutes
Use a sharp knife for even cubes and faster cooking.
- 2
In a medium saucepan, add water and bring to a boil. Add the sweet potatoes and yam, and simmer until just tender, about 7-8 minutes.
8 minutes
Do not overcook to prevent mushy texture.
- 3
While the root vegetables cook, soak tapioca pearls in hot water for 5 minutes, then drain.
5 minutes
Soaking reduces cooking time and prevents clumping.
- 4
Add soaked tapioca pearls to the saucepan and simmer for another 5 minutes until translucent.
5 minutes
Stir occasionally to prevent sticking.
Why This Dish is Healthy
This healthy Bubur Cha Cha leverages nutrient-dense root vegetables and low-fat coconut milk to deliver classic flavor with fewer calories and less saturated fat. By controlling sugar portions with gula melaka and adding chia seeds, this version offers a balanced macronutrient profile, making it suitable for calorie counters and health-conscious eaters. It's perfect for a guilt-free treat that supports a healthy lifestyle.
This Bubur Cha Cha recipe is rich in complex carbohydrates from sweet potatoes and yam, providing lasting energy and dietary fiber. Using low-fat coconut milk cuts saturated fat while retaining the signature creamy taste. Gula melaka adds minerals like potassium and iron. Tapioca pearls add a chewy texture without excessive calories. Including chia seeds boosts omega-3s and fiber, supporting heart health and digestion. Enjoy this dessert as a source of vitamins A and C, antioxidants, and plant-based nutrients.
Pro Tips
- 💡Cut all root vegetables to similar sizes for even cooking.
- 💡Use fresh pandan leaves for authentic aroma.
- 💡Soak tapioca pearls thoroughly to cut down on cooking time and ensure chewiness.
Storage & Serving
Store leftover Bubur Cha Cha in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or enjoy chilled. Add a splash of coconut milk if it thickens upon storage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 7.0 g |
| Fiber | 2.0 g |
