Bubur Cha Cha


  • 120 gm rock sugar or coconut sugar, finely chopped, or to taste
  • 3 pandan leaves
  • 1½ cup coconut cream, or to taste
  • 1 liter boiling water, plus more to cook beans and tapioca pearls
  • 50 gm tapioca pearls (sago pearls)
  • 50 gm black-eyed beans (black-eyed peas)
  • 150 gm purple sweet potato
  • + 2 more ingredients
    • 150 gm golden sweet potato
    • 150 gm yam (taro), peeled and diced

1. Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mus...

View full recipe at SpringPad


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