Bubur Cha Cha & Sagu by @chefamirgani

45 min

4 servings

140 g

Dried cha cha

🧋

100 g

Red sago pearls

💧

120 ml

Water

🥥

200 ml

Coconut milk

🍬

25 g

Brown sugar

🍬

25 g

Palm sugar

🧂

0.2 g

Sea salt

🌿

2

Pandan leaves

  1. Heat
    • water

    Bring a pot of water to a boil over medium-high heat.

  2. Add
    • red sago pearls

    Add the 100 g red sago pearls and boil until the pearls become mostly translucent.

  3. Drain
    • red sago pearls

    Drain the cooked red sago pearls through a fine-mesh strainer.

  4. Rinse
    • red sago pearls
    • water

    Rinse the drained sago pearls under cold water until they are separate and no longer sticky.

  5. Set
    • red sago pearls

    Set the rinsed sago pearls aside in a mixing bowl.

  6. Heat
    • water

    Bring 120 ml water to a boil in a clean pot over medium-high heat.

  7. Add
    • dried cha cha pasta

    Add the 140 g dried cha cha pasta and boil until half cooked, about 8 to 10 minutes.

  8. Add
    • pandan leaves
    • palm sugar

    Add 2 pandan leaves and 25 g palm sugar to the pot.

  9. Add
    • brown sugar

    Add 25 g brown sugar and stir until both sugars dissolve.

  10. Pour
    • coconut milk

    Pour in 200 ml coconut milk and reduce the heat to low.

  11. Simmer
    • dried cha cha pasta
    • coconut milk

    Simmer gently while stirring carefully so the cha cha pasta does not break.

  12. Add
    • red sago pearls

    Add the cooked red sago pearls and stir gently until evenly distributed.

  13. Add
    • sea salt

    Turn off the heat and add 0.2 g sea salt.

  14. Stir
    • pandan leaves

    Stir until combined, remove the pandan leaves, and divide the warm dessert into 4 serving bowls.

Bubur Cha Cha & Sagu by @chefamirgani

45 min

4 servings

140 g

Dried cha cha

🧋

100 g

Red sago pearls

💧

120 ml

Water

🥥

200 ml

Coconut milk

🍬

25 g

Brown sugar

🍬

25 g

Palm sugar

🧂

0.2 g

Sea salt

🌿

2

Pandan leaves

Preparation Steps

  1. Step 1/14

    Bring a pot of water to a boil over medium-high heat.

    💧water
    🥄wooden spoon

  2. Step 2/14

    Add the 100 g red sago pearls and boil until the pearls become mostly translucent.

    🧋red sago pearls
    🥄wooden spoon

  3. Step 3/14

    Drain the cooked red sago pearls through a fine-mesh strainer.

    🧋red sago pearls
    🧺fine-mesh strainer
    🥣mixing bowl

  4. Step 4/14

    Rinse the drained sago pearls under cold water until they are separate and no longer sticky.

    🧋red sago pearls
    💧water
    🧺fine-mesh strainer
    🥣mixing bowl

  5. Step 5/14

    Set the rinsed sago pearls aside in a mixing bowl.

    🧋red sago pearls
    🥣mixing bowl

  6. Step 6/14

    Bring 120 ml water to a boil in a clean pot over medium-high heat.

    💧water
    🥄measuring cup

  7. Step 7/14

    Add the 140 g dried cha cha pasta and boil until half cooked, about 8 to 10 minutes.

    🍝dried cha cha pasta
    🥄wooden spoon

  8. Step 8/14

    Add 2 pandan leaves and 25 g palm sugar to the pot.

    🌿pandan leaves
    🍬palm sugar
    🥄wooden spoon

  9. Step 9/14

    Add 25 g brown sugar and stir until both sugars dissolve.

    🍬brown sugar
    🥄wooden spoon

  10. Step 10/14

    Pour in 200 ml coconut milk and reduce the heat to low.

    🥥coconut milk
    🥄measuring cup
    🥄wooden spoon

  11. Step 11/14

    Simmer gently while stirring carefully so the cha cha pasta does not break.

    🍝dried cha cha pasta
    🥥coconut milk
    🥄wooden spoon

  12. Step 12/14

    Add the cooked red sago pearls and stir gently until evenly distributed.

    🧋red sago pearls
    🥄wooden spoon

  13. Step 13/14

    Turn off the heat and add 0.2 g sea salt.

    🧂sea salt
    🥄measuring spoon
    🥄wooden spoon

  14. Step 14/14

    Stir until combined, remove the pandan leaves, and divide the warm dessert into 4 serving bowls.

    🌿pandan leaves
    🥄wooden spoon
    🥣serving bowls

Composition

Ingredients

Types

Starch, Liquid, Dairy Alternative, Sweetener, Seasoning, Herbs

Ingredients

Dried cha cha, Red sago pearls, Water, Coconut milk, Brown sugar, Palm sugar, Sea salt, Pandan leaves

Notes

Coconut milk (one box/pack), Palm sugar (gula melaka), Sea salt (a little), Pandan leaves (amount not given)

Allergens

Coconut

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Nut-Free

Calories

260 kcal

Macro nutrients

Protein: 2g, Fat: 8g, Carbohydrates: 46g, Fiber: 1g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 190mg, Iron: 1.3mg, Sodium: 55mg, Magnesium: 28mg

Vitamins

Vitamin C: 1mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

fine-mesh strainer, mixing bowl, wooden spoon, measuring cup, measuring spoon, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Dessert

Occasions

Rainy Day, Tea Time, Dessert, Family Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Chewy, Soft, Silky, Warm

Flavors

Sweet, Coconut, Caramel, Pandan, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water or coconut milk), freezer : 30 days (Freeze in an airtight container,Texture of sago and coconut milk may change after thawing,Thaw overnight in the refrigerator)