Bubur cha cha

Name: Bubur cha cha
Total time: 40 min
Cuisine: Malaysian
Ingredients: 300g sweet potato, cubed; 2 ripe bananas, sliced; 50g small tapioca pearls; 600ml water; 2 pandan leaves, knotted; 400ml coconut milk; 100g caster sugar; 0.25 tsp fine sea salt

A warm Nyonya coconut dessert of sweet potato, banana and tapioca pearls in pandan-scented milk.

Time40 min
LevelEasy
Costabout £0.57 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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300 gsweet potatocubed
2ripe bananassliced
50 gsmall tapioca pearls
600 mlwater
2pandan leavesknotted
400 mlcoconut milk
100 gcaster sugar
¼ tspfine sea salt

Method

1
Boil the sweet potato in the water with the pandan leaves for 10 minutes until just tender.
10 min
2
Add the tapioca pearls and cook for 10 minutes, stirring often, until they turn clear.
10 min
3
Stir in the sugar and salt until dissolved.
4
Add the banana and coconut milk and warm through for 5 minutes without boiling hard.
5 min
5
Remove the pandan leaves and serve warm in bowls.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.