Bubur Cha Cha Sweet Potatoes & Taro / Yam in Coconut Milk Syrup Malaysian Dessert Tong Sui (Panasonic Cubie) | BIG Bites MY

Bubur Cha Cha Sweet Potatoes and Yam in Coconut Milk Malaysian Dessert (Tong Sui)

This is one of my favorite desserts during childhood. I will clean out the sweet potatoes and yam in my bowl first. Then slowly savor the grass jelly in the cold coconut milk syrup.

This is a popular Malaysian dessert (Tong Sui or sweet soup) that can be served hot or cold depending on your preference. Most people don't use grass jelly - this is my maternal aunt's twist to the recipe. The commonly made version is with sago and tapioca balls. Some people add caramelized bananas to change it into a Pengat.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Cooking time: 45 minutes

Serving: 3 - 4 (increase portions accordingly if you are cooking for more)

Ingredients:
Part 1: The Cubes

• 1 yellow sweet potato (about palm size)
• 1 purple sweet potato (about palm size)
• 2 mini yams or 1 small yam (about palm size)
• 200g grass jelly (cincau)

Part 2: Coconut Milk Syrup

• 250ml (1 cup) thick coconut milk
• 3 pieces pandan leaves
• 5 tablespoons sugar
• 850ml water

 

Method:
Part 1: The Cubes

1. Cut grass jelly into 1cm cubes and set aside to chill in the refrigerator
2. Peel and cut sweet potatoes (purple and yellow) and yams into 1cm cubes
3. Steam sweet potatoes and yam:
• Cooking time:
• PANASONIC CUBIE : Steam setting, MEDIUM, 20 - 30 minutes
• STOVE TOP: Bring water to boil in a pot and place a trivet / steamer rack in it. Steam sweet potatoes and yam over MEDIUM HIGH HEAT for 20 - 30 minutes.
4. Steam until the sweet potatoes and yam have softened. Pierce with a fork to check. Remove from heat and set aside to cool. 

Notes:

• Do the pierce test with a fork / toothpick / skewer. If it goes through easily, the sweet potatoes and yams are ready. This batch took me about 25 minutes over the stop top. Always dice everything in even and uniform sizes so that it cooks at the same time.

 

Part 2: Coconut Milk Syrup

1. Bring 850ml of water to boil over MEDIUM LOW heat
2. Add sugar
3. Tear up pandan leaves to release the flavors, knot it up and add it into the syrup
4. After it has come to a boil and sugar have dissolved, add coconut milk and simmer for a few minute over LOW heat
5. Turn off heat when it starts to boil
6. Remove pandan leaves

Notes:

• If you prefer to have a richer, creamier syrup, reduce water and add more coconut milk. Taste and adjust the sweetness to your liking.
• Daun pandan in the South East Asian kitchen is like vanilla in a western kitchen. It is an aromatic leaf and it adds flavor to sweet and savory dishes.

 

Part 3: Serving

1. Add the yellow sweet potatoes and yam into the coconut milk syrup
2. Add on the purple sweet potatoes and grass jelly just before serving

Notes:

• You can serve Bubur Cha Cha hot or cold depending on what whichever way you like it. Some like it piping hot. I like mine icy cold.
• My family usually add in the purple sweet potatoes and grass jelly just before serving because if it's added in too early, the coconut milk syrup will be stained purple - brown. Very unappetizing looking.