Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine,

Singaporean cuisine Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays, the Chinese ...

and

Phuket cuisine Phuket cuisine is from Phuket, Thailand and has Chinese, Malaysian, and Thai influences. Dishes Bee-Pang Bee-Pang is a crispy rice cut into a solid rectangle with sweet sauce as a type of cereal bar. Bee-pang is made from puffed rice mixe ...

(Thailand) prepared using pearled

sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ...

, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...

in many parts of Southeast Asia.

Notes

References

External links

Bubur cha cha
Rotinrice.com. {{Singaporean cuisine, state=collapsed Singaporean cuisine Indonesian desserts Malaysian desserts Betawi cuisine Malay cuisine Peranakan cuisine

See also

Notes

References

External links