Bubur Cha Cha

To make Bubur Cha Cha, start by boiling 500 mL of water with a Pandan leaf for added aroma. Once boiling, add 80 g of diced sweet potato and cook until tender. Then, add 80 g of diced yam and let it boil for a few minutes. After that, transfer the mixture to a termos pot and let it sit for 20 minutes. Finally, add sugar to taste and stir in 90 mL of coconut milk before serving.

Yes, Bubur Cha Cha is suitable for vegans as it primarily consists of sweet potatoes, yams, and coconut milk, which are all plant-based ingredients. Just ensure that the sugar you use is vegan-friendly, as some sugars may be processed with bone char.

If you don't have sweet potatoes or yams, you can substitute them with other root vegetables like taro or butternut squash. Keep in mind that the flavor and texture may vary slightly, but it will still create a delicious dessert.

To store leftover Bubur Cha Cha, place it in an airtight container and refrigerate. It can be kept for up to 3 days. When ready to eat, you can reheat it gently on the stove or in the microwave, adding a splash of water or coconut milk to restore its creamy consistency.

Bubur Cha Cha pairs well with a variety of desserts and snacks. You can serve it alongside traditional Chinese pastries like mooncakes or sesame balls. Additionally, a cup of hot tea, such as jasmine or oolong, complements the flavors beautifully.