Bubur cha cha, also spelled bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish found in Indonesian, Malaysian, Singaporean and Phuket cuisine, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can also be added. The ingredients are cooked in coconut milk and the dish can be served hot or cold, and it is also sold as a street food in many parts of Southeast Asia.
Facts
Classification
Dietary Suitability Origin RegionMaritime Southeast Asia 1 Connections
Expresses Tradition
Source Wikipedia, Bubur cha cha
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
- Also in Geography Atlas: Malaysia, originated there.
Sources
1. Wikipedia, Bubur cha cha
Infobox, region
Maritime Southeast Asia
entity description (course)
Bubur cha cha, also spelled bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish found in Indonesian, Malaysian, Singaporean and Phuket cuisine, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
https://en.wikipedia.org/wiki/Bubur_cha_cha (dietary-suitability)
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 and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
- Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food
View the SourceWikidata: Bubur cha cha
Wikidata Q30587715, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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