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 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.
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