Bubur Chacha

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140g taro (Diced)

140g Purple/Orange sweet potato (Diced)

40g sago

50ml of water

80g tapioca flour

160g sugar

250g coconut milk

3 pandan leaves

Salt (To taste)

Red food colouring

Green food colouring



  1. To prepare the tapioca jelly, create a dough by adding water to the tapioca flour. The water has to be boiling hot or else the flour would not form a dough.
  2. Divide the dough into two portions and add red and green colouring separately.
  3. Flatten the doughs and cut them into smaller pieces.
  4. Boil the dough pieces in a Corningware Casserole until they turn to translucent.
  5. Once cooked, put them into a bowl of cold water to prevent them from sticking together.
  6. Steam the diced taro, sweet potatoes for 20 minutes.
  7. Cook the sago in a Corningware Casserole with boiling water until translucent. Sieve the cooked sago to remove excess water. Add cold water to the cooked sago to prevent them from sticking together.
  8. Add sugar to 250ml of water. Adjust the sweetness according to taste.
  9. Add coconut milk, diced taro, sweet potatoes, sago and tapioca jellies and simmer it to boil.