Sweet Potato & Squash Pudding

May 5, 2010

Simply fulfilling!

This is inspired by  the Bubur Cha Cha, one of the traditional and popular Nyonya desserts of sweet potato and yam with thick coconut milk.

Instead of yam, which is hard to find in the UK market, I replaced it with squash! The golden colour of sweet potato and squash make this bowl of simple dessert appetising! The twist for the dessert is the hybrid of rice pudding and Bubur Cha Cha!


  1. 2 medium sweet potatoes (peel the skin, and cut to chunks)
  2. 1/2 of a medium squash (peel the skin and cut to chunks)
  3. 1/2 cup sago pearls (rinsed and drained)
  4. 1/2 cup pudding rice (rinsed and drained)
  5. 1/2 tin of coconut milk
  6. 1 palm sugar
  7. Water (Just enough to cover the ingredients)
  8. 1 tbsp vanilla essence

Put everything (except sago pearls and coconut milk) in a heavy pan and bring to boil. Lower the heat then cook until the sweet potatoes and squash are soft (but not too soft and disintegrated)

Once soften, add the coconut milk, and cook for further 5-8 minutes. Finally, add the sago pearls and cook until the sago pearls turn transparent.

Done! Serve hot. Such a good desserts for winter/spring night!


2 Responses to “Sweet Potato & Squash Pudding”

  1. Pierre Says:

    aah. Reminds me of home (Jakarta), We call it Kolak and have it with bananas. Cold or hot; i think your pudding will be nice always.

  2. kris Says:

    kl, isnt bobo chacha w/ red or mung beans also?

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