Bubur Cha Cha Taro / Yam & Sweet Potatoes in Coconut Milk Syrup Malaysian Dessert Tong Sui 2024 Version (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:

• 250g taro / yam
• 200g orange sweet potato
• 200g purple sweet potato
• 4 pandan leaves
• 750ml (3 cups) water
• 250g grass jelly
• 5 tablespoons (70g) sugar
• 250 ml (1 cup) coconut milk

Method:
Part 1: The Cubes

1. Orange Sweet Potato:
• Peel the orange sweet potato
• Cut the sweet potato into small cubes (about 1cm cube). Soak the sweet potato cubes in water to prevent discoloration.
2. Taro / Yam:
• Peel the taro / yam
• Rinse the taro / yam and cut into small cubes (about 1cm cube)
• If there are "powdery" marks on the knife after peeling and cutting the taro / yam, it means the taro / yam is nice and starchy
3. Purple Sweet Potato:
• Peel the purple sweet potatoes
• Rinse the purple sweet potatoes and cut into small cubes (about 1cm cube)
4. Grass Jelly:
• Cut the grass jelly into small cubes (about 1cm cube). Set aside in the fridge for later

Part 2: Coconut Milk Syrup

1. Rinse the pandan leaves to wash off any dirt. Crush the pandan leaves slightly. Bunch them up and tie a knot.
2. Bring 750ml of water to a boil
3. Add sugar and pandan leaves
4. Cover and boil over MEDIUM LOW heat for 15 minutes
5. Add coconut milk and continue boiling over MEDIUM LOW heat
6. When bubbles start rising to the surface, turn off heat and set aside for later. Do not boil the coconut milk for too long.

Note: 

• If you prefer a richer, creamier syrup, reduce the amount of water and add more coconut milk. Taste and adjust the sweetness to your liking. 
• When small bubbles appear at the side of the pot or when bubbles start rising to the surface, turn off the heat. If you boil the coconut milk for too long, it will have an unpleasant oily taste. 
• Pandan leaves 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: Steaming The Tuber Cubes

1. Place all the tuber cubes on a plate for steaming
2. Cooking time:
• PANASONIC CUBIE : Steam setting, MEDIUM, 25 - 30 minutes
• STOVE TOP: Bring water to boil in a pot and place a trivet / steamer rack in it. Steam the tuber cubes over MEDIUM LOW HEAT for 25 - 30 minutes.
3. Steam until the tuber cubes are fork tender (about 25 to 30 minutes)
4. After steaming for 15 minutes, pierce with a skewer to check if the tuber cubes are tender.
5. Continue steaming if they are still hard. 
6. After steaming for 30 minutes, pierce again with a skewer to check if the tuber cubes have softened. Steam for a few more minutes if needed.

Note:

• Do the pierce test with a fork / toothpick / skewer. If it goes through easily, the tuber cubes are ready. This batch took me about 25 minutes over the stove top. Always dice everything in even and uniform sizes so that it takes roughly about the same time to cook.

Part 4: Serving

1. Remove the pandan leaves from the coconut milk syrup
2. Add the steamed tuber cubes to the coconut milk syrup
3. Taste and flavor to your liking
4. Bubur Cha Cha can be served hot or chilled. Ladle the dessert into a bowl and top with some grass jelly cubes.

Note: 

• If you prefer the coconut milk syrup to be white, add the dark colored ingredients (purple sweet potato and grass jelly) just before serving so that the white colored syrup will not be stained pink or brown