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{{Use dmy dates|date=August 2017}}
{{Use dmy dates|date=August 2017}}
[[File:Peter's Mum's Bubur Cha Cha.jpg|thumb|upright=1.1|Homemade bubur cha cha]]
[[File:Peter's Mum's Bubur Cha Cha.jpg|thumb|upright=1.1|Homemade bubur cha cha]]
'''Bubur cha cha''', also spelled as '''bubur cha-cha''', is a [[Betawi people|Betawi]] and [[Malay people|Malay]] dessert and breakfast dish in [[Indonesian cuisine]], [[Malaysian cuisine]] and [[Singaporean cuisine]] prepared using pearled [[sago]], sweet potatoes, yams, bananas, coconut milk, [[Pandanus amaryllifolius|pandan]] leaves, sugar and salt.<ref name="Camillo 2015 p. 408"/><ref name="Philpott 2016 p. 446"/><ref name="Arokiasamy 2017 p. 492"/><ref name="Pulau Pinang 1989"/><ref name="Fletcher Harn 2016 p. 94"/> Grated coconut, coconut cream and water can be used as additional ingredients.<ref name="Arokiasamy 2017 p. 492"/><ref name="Pulau Pinang 1989"/> The ingredients are cooked in coconut milk, and the dish can be served hot or cold.<ref name="Philpott 2016 p. 446"/> Bubur cha cha is also sold as a [[street food]] in some areas of the Malaysian state of [[Penang]].{{efn|"The happy memories of Bubur Cha-Cha include the joyous strains of the hawker shouting "Ooh-aah chay chay" as he came down the street."<ref name="Pulau Pinang 1989"/>}}
'''Bubur cha cha''', also spelled as '''bubur cha-cha''', is a [[Betawi cuisine|Betawi]] and [[Malay cuisine|Malay]] dessert and breakfast dish in [[Indonesian cuisine]], [[Malaysian cuisine]] and [[Singaporean cuisine]] prepared using pearled [[sago]], sweet potatoes, yams, bananas, coconut milk, [[Pandanus amaryllifolius|pandan]] leaves, sugar and salt.<ref name="Camillo 2015 p. 408"/><ref name="Philpott 2016 p. 446"/><ref name="Arokiasamy 2017 p. 492"/><ref name="Pulau Pinang 1989"/><ref name="Fletcher Harn 2016 p. 94"/> Grated coconut, coconut cream and water can be used as additional ingredients.<ref name="Arokiasamy 2017 p. 492"/><ref name="Pulau Pinang 1989"/> The ingredients are cooked in coconut milk, and the dish can be served hot or cold.<ref name="Philpott 2016 p. 446"/> Bubur cha cha is also sold as a [[street food]] in some areas of the Malaysian state of [[Penang]].{{efn|"The happy memories of Bubur Cha-Cha include the joyous strains of the hawker shouting "Ooh-aah chay chay" as he came down the street."<ref name="Pulau Pinang 1989"/>}}


==See also==
==See also==

Revision as of 10:46, 1 April 2020

Homemade bubur cha cha

Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine and Singaporean cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.[1][2][3][4][5] Grated coconut, coconut cream and water can be used as additional ingredients.[3][4] The ingredients are cooked in coconut milk, and the dish can be served hot or cold.[2] Bubur cha cha is also sold as a street food in some areas of the Malaysian state of Penang.[a]

See also

Notes

  1. ^ "The happy memories of Bubur Cha-Cha include the joyous strains of the hawker shouting "Ooh-aah chay chay" as he came down the street."[4]

References

  1. ^ Camillo, A.A. (2015). Handbook of Research on Global Hospitality and Tourism Management. Advances in Hospitality, Tourism, and the Services Industry. IGI Global. p. 408. ISBN 978-1-4666-8607-6. Retrieved 14 June 2017.
  2. ^ a b Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 446. ISBN 978-1-4422-6804-3. Retrieved 13 June 2017.
  3. ^ a b Arokiasamy, C. (2017). The Malaysian Kitchen: 150 Recipes for Simple Home Cooking. Houghton Mifflin Harcourt. p. 492. ISBN 978-0-544-81002-0. Retrieved 13 June 2017.
  4. ^ a b c Pulau Pinang: A Guide to the Local Way of Life & Culture of Penang. Georgetown Printers Sdn. Bhd. 1989. pp. 230–231. Retrieved 13 June 2017.
  5. ^ Fletcher, D.; Harn, K.T. (2016). Mum's Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy. Epigram Books / Singapore. p. 94. ISBN 978-981-07-8001-2. Retrieved 13 June 2017.
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