HELLO PEEPS!

Hello makanslators! 

So, what’s on the menu today? Usually, I share recipes from Khairul Aming, right? But this time, we’re switching up a bit… with a special recipe from Che Sayang! Everyone loves him, and the same goes with me.😆

For this week, we’re making Bubur Cha-Cha! In English, we translated it as ‘Cha-Cha Dessert’ sounds cute, right? yes, as cute as it tastes. Cha Cha Dessert is a traditional Malaysian dessert made with yam, sweet potatoes, sago pearls, and chewy colourful jelly strips in coconut milk. 

Let’s get started.

 

Bubur Cha-Cha

Cha-Cha Dessert

(A creamy coconut dessert with chewy colourful bites) 

By Che Sayang

Bahan-bahan:

Ingredients:

·       Daun pandan

Pandan leaves

·       Jalur warna warni (diperbuat dari tepung ubi)

Colourful jelly strips (made from tapioca flour)

·       Sagu

Sago pearls

·       Satu kotak kecil santan

One small box of coconut milk

·       Serbuk santan

Coconut milk powder

·       Gula

Sugar

·       Garam

Salt

 

Cara penyediaan:

Method:

1.      Masukkan 2 ½ air ke dalam periuk.

Add 2 ½ water into a pot.

2.      Masukkan daun pandan.

Add the pandan leaves.

3.      Apabila air sudah mendidih, masukkan jalur bewarna warni ( juga dikenali sebagai cha-cha).

Once the water is boiling, add the colourful jelly strips ( known as cha-cha).

4.      Gaul sebentar.

Stir briefly.

5.      Selepas itu, masukkan sagu yang telah direndam selama lima minit.

Then, add the sago pearls that have been soaked for five minutes.

6.      Masak hingga kedua-duanya kembang.

Cook until both of them are fully cooked and translucent. 

7.      Masukkan keledek yang telah direbus.

Add the boiled sweet potatoes.

8.      Masukkan satu kotak kecil santan.

Pour in one small box of coconut milk.

9.      Masukkan satu sudu besar serbuk santan.

Add one tablespoon of coconut milk powder.

10.   Masukkan tiga sudu besar gula.

Add three tablespoons of sugar.

11.   Masukkan sedikit garam.

Add a pinch of salt.

12.   Kacau hingga semua bahan sebati.

Stir until everything is well mixed.

                                                            Bon appétit!

 

Did you know? 

In Malaysia, cha-cha refers to the rainbow jelly strips that were made from tapioca flour. It is chewy and colourful.  

For an extra creamy texture, add more coconut milk or even a touch of pandan essence to enhance the flavour and fragrance.

To capture the real Malaysian taste, always use coconut milk instead of regular milk. It gives the creamy, rich texture and the intensity of flavor characteristic of most Southeast Asian desserts.

What’s your go-to Malaysian dessert? 
Let me know in the comments below! 💬

Try it out and let your tastebuds dance Cha-Cha too! 💃✨

For full details and step-by-step instructions, just click the link below.
And if you're unsure about any of the ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!😆

https://vt.tiktok.com/ZSh5vTseR/

All credit goes to Che Sayang for the original recipe. This is a translated and adapted version for educational and personal sharing purposes only.