Bubur cha cha
|Alternative names||Bubur cha-cha|
|Place of origin||Indonesia & Malaysia|
|Region or state||Maritime Southeast Asia|
|Created by||Betawis, Malays and Peranakans|
|Serving temperature||Hot or cold|
|Other information||Thai people of Chinese descent in Phuket and Phang Nga brought this dessert from Malaysia. In Thailand it is referred to as dubo jiajie.(ตู่โบ้เจียะเจียะ)|
Bubur cha cha, also spelled as bubur cha-cha, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Phuket cuisine and Singaporean cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a street food in some areas of the Malaysian state of Penang.[a]
- "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."
- 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.
- 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.
- 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.
- 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.
- 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.
- Bubur cha cha. Rotinrice.com.