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Nanyang Bubur Cha Cha

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 20 minsscheduleTotal: 35 minsoutdoor_grillBoiled
Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Preparation
00:00:11
  • Prepare 100ml of water and 4 pandan leaves and put them into a blender
  • Blend into juice and use a sieve to filter out the leaf residue for later use
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Watch out

The leaf residue must be filtered out completely, otherwise the texture will be rough.

Ingredients:water (100 ml)Pandan Leaves (4 piece)
Tools:sieveblender
02
Active Cooking
00:00:46
  • Pour the filtered pandan juice into a pot and bring to a boil
  • Pour the boiled pandan juice into 100g of tapioca flour in two separate batches, stirring slightly after each addition
  • Cover with a lid and let rest for 15 minutes once it forms a dough
  • After 15 minutes, knead by hand into a smooth, non-sticky dough
local_fire_departmentHigh heat to boil
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Watch out

The pandan juice must be boiling hot when poured into the tapioca flour, otherwise the dough will not form and the QQ balls will fall apart.

Ingredients:tapioca flour (100 g)
Tools:mixing bowlsaucepan
03
Active Cooking
00:01:58
  • Sprinkle some tapioca flour on the table to prevent sticking
  • Take a small portion of dough and roll it into a long strip
  • Cut into small pieces with a knife
  • Sprinkle tapioca flour on the surface and mix to prevent sticking
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Watch out

The cut QQ balls must be dusted with enough tapioca flour, otherwise they will stick together and cannot be separated.

Ingredients:tapioca flour
Tools:knife
04
Active Cooking
00:02:40
warningStay safe

Use heat-resistant tongs or oven mitts when moving hot steamers and plates to avoid burns from steam and hot water.

  • Prepare 200g each of orange sweet potato, purple sweet potato, yellow sweet potato, and taro, cut into small cubes
  • Place in a steamer and steam on high heat for 15 minutes until fully soft
  • Once confirmed cooked, remove and set aside
local_fire_departmentHigh heat steam for 15 mins
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Watch out

The sweet potatoes and taro must be steamed until completely soft, otherwise they will remain hard in the dessert soup.

Ingredients:Orange sweet potato (200 g)purple sweet potato (200 g)Yellow sweet potato (200 g)taro (200 g)
Tools:steamer
05
Active Cooking
00:03:09
  • Pour the prepared QQ balls into boiling water
  • Cook on high heat until the QQ balls float to the surface, then remove
  • Quickly transfer to ice water and set aside
local_fire_departmentHigh heat until floating
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Watch out

The cooked QQ balls must be immediately soaked in ice water, otherwise they will become mushy and lose their chewiness.

Ingredients:water
Tools:large potstrainer
06
Active Cooking
00:03:56
  • Add 50g of sago into boiling water
  • Simmer on low heat for about 15 minutes until the sago becomes completely translucent
  • Remove and soak in cold water for later use
local_fire_departmentLow heat cook for 15 mins
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Watch out

Stir frequently while cooking sago, otherwise it will easily stick to the bottom of the pot and burn.

Ingredients:sago (50 g)
Tools:large pot
07
Active Cooking
00:04:27
  • Add 1500ml of water, 200g of sugar, 1 tsp of salt, and pandan leaves into the pot
  • Bring to a boil over high heat, stirring continuously until the sugar is completely dissolved
  • After boiling, pour in 500ml of coconut milk and cook until steam slightly rises from the pot
local_fire_departmentHigh heat to boil then medium-low
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Watch out

Do not bring back to a heavy boil after adding coconut milk, otherwise it will separate and ruin the texture.

Ingredients:water (1500 ml)sugar (200 g)Salt (1 tsp)Pandan Leaves (2 piece)Coconut milk (500 ml)
Tools:large pot
08
Active Cooking
00:04:44
  • Add the steamed sweet potatoes and taro in order
  • Add the cooked sago and QQ balls
  • Add 1 can of evaporated milk
  • Stir evenly, turn off the heat, and taste for sweetness
local_fire_departmentLow heat warm then turn off
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Watch out

Turn off the heat shortly after mixing all ingredients, do not boil for a long time or the sweet potatoes and taro will dissolve into the soup.

Ingredients:Orange sweet potatopurple sweet potatoYellow sweet potatotarosagoevaporated milk (1 piece)
Tools:ladle
09
Active Cooking
00:05:22
  • Ladle the cooked bubur cha cha dessert into bowls and serve
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Watch out

The sweet soup should be eaten while hot, or can be refrigerated if eaten cold.

Tools:serving bowl

groceryAll Ingredients

water1600 ml
Pandan Leaves6 piece
tapioca flour100 g
sugar200 g
Salt1 tsp
Coconut milk500 ml
evaporated milk1 piece
sago50 g
Orange sweet potato200 g
purple sweet potato200 g
Yellow sweet potato200 g
taro200 g

blenderAll Tools Needed

sieveblendermixing bowlsaucepanknifesteamerlarge potstrainerladleserving bowl