Sweet Potato And Yam Dessert (sarawakian Bubur Cha Cha)

Sarawakian Bubur Cha Cha is a traditional dessert from the Malaysian state of Sarawak. This sweet and creamy dessert is made with sweet potatoes, yams, and coconut milk, creating a delightful combination of flavors and textures.

Vegetarian Gluten Free Dessert Sarawakian Sarawakian Dessert Coconut Milk Sweet Potatoes Yams
Sweet Potato And Yam Dessert (sarawakian Bubur Cha Cha)

Ingredients

  • 1 sweet potato, peeled and cubed
  • 1 yam, peeled and cubed
  • 1 cup coconut milk
  • 1/2 cup palm sugar
  • 1 pandan leaf, tied into a knot
  • 1/4 teaspoon salt

Instructions

  1. In a pot, combine the sweet potato, yam, coconut milk, palm sugar, pandan leaf, and salt.
  2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes and yams are tender.
  3. Remove the pandan leaf and discard.
  4. Divide the bubur cha cha into serving bowls and serve warm or chilled.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Fat
8g
Protein
3g

Supplies

Pot Stove Serving bowls

Tools

Knife Cutting board Measuring cup

Serving suggestions

Serve the bubur cha cha with a sprinkle of toasted coconut for added texture and flavor.

Tips & tricks

For a richer flavor, you can use coconut cream instead of coconut milk.

Cost

$8