How to Make Bubur Cha Cha

Bubur Cha Cha a.k.a. Sweet Potato and Taro Cubes in Coconut Sauce

This is one of the street food dishes my stepmom used to make on a regular basis at home because it is so quick and delicious. I like using frozen taro, found in Asian supermarkets, for convenience. They’re already peeled, available year-round and generally work out cheaper than fresh taro root.

Serves: 8


  • 500 g frozen taro, diced
  • 500 g sweet potato
  • 2 L water
  • 500 g sugar
  • 1 tsp salt
  • 500 ml coconut cream
  • 2 pandan leaves – knotted


  1. Steam taro and sweet potato 15 minutes until just tender.
  2. In a heavy-based saucepan combine taro and sweet potato with remaining ingredients and simmer for about 30 minutes, uncovered, until sugar is dissolved and taro & sweet potato are soft. Serve hot or cold.


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