Bubur Cha Cha (Inspired by the Dragon Playground)
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Bubur Cha Cha (Inspired by the Dragon Playground)

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20 min
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60 min
300 g
Thai yam
200 g
Coconut Soup
Pandan leaves, tied into a knot
65 g
400 ml
UHT coconut cream (santan)
200 ml
14 tsp
Tapioca Jelly
Boiling water
75 ml
Tapioca starch, sifted
100 g
Blue food colouring
14 tsp
Red food colouring
14 tsp
How to cook
Prepare the Pumpkin and Yam
  • Steam for about 20 minutes until softened but still firm. Remove the pumpkin earlier because it takes less time to cook.
Prepare the Tapioca Jelly
  • Pour boiling water over the tapioca starch, then quickly mix it.
  • Let the dough cool only very slightly, then knead quickly until smooth and pliable.
  • Divide dough into 3 portions. Use food colouring to dye one portion blue, one red, and leave the last white. Knead until evenly coloured.
  • Roll the dough into a long strip, shape it, then cut into 1cm cubes. Sprinkle tapioca starch to prevent them from sticking.
  • Shake off excess flour, then cook tapioca cubes in boiling water for 5 minutes. When the tapioca cubes float to the surface, they are cooked.
Prepare the Coconut Soup
  • Add pandan leaves, sugar and water into a pot and boil for about 10 minutes.
  • Discard pandan leaves, lower the heat, and add in coconut cream and salt.
  • Simmer for 10 minutes at medium-low heat without covering, then remove from heat.
  • Cut pumpkin in the shape of the dragon playground and the yam to form the dragon’s eye and tiles.
  • Arrange the dragon-shaped pumpkin with the blue tapioca jelly and 1cm yam cubes as tiles.
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