Bubur cha cha

Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine and Singaporean cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.[1][2][3][4][5] Grated coconut, coconut cream and water can be used as additional ingredients.[3][4] The ingredients are cooked in coconut milk, and the dish can be served hot or cold.[2] Bubur cha cha is also sold as a street food in some areas of the Malaysian state of Penang.[lower-alpha 1]

Homemade bubur cha cha

See also

Notes
  1. "The happy memories of Bubur Cha-Cha include the joyous strains of the hawker shouting "Ooh-aah chay chay" as he came down the street."[4]

References
  1. Camillo, A.A. (2015). Handbook of Research on Global Hospitality and Tourism Management. Advances in Hospitality, Tourism, and the Services Industry. IGI Global. p. 408. ISBN 978-1-4666-8607-6. Retrieved 14 June 2017.
  2. Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 446. ISBN 978-1-4422-6804-3. Retrieved 13 June 2017.
  3. Arokiasamy, C. (2017). The Malaysian Kitchen: 150 Recipes for Simple Home Cooking. Houghton Mifflin Harcourt. p. 492. ISBN 978-0-544-81002-0. Retrieved 13 June 2017.
  4. Pulau Pinang: A Guide to the Local Way of Life & Culture of Penang. Georgetown Printers Sdn. Bhd. 1989. pp. 230–231. Retrieved 13 June 2017.
  5. Fletcher, D.; Harn, K.T. (2016). Mum's Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy. Epigram Books / Singapore. p. 94. ISBN 978-981-07-8001-2. Retrieved 13 June 2017.
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