Comments on: Bubur Cha-Cha

By: MS

MS — Tue, 02 Mar 2010 08:36:32 +0000

Hi I’ve tried but seems but it turn out to be very diluted taste…could be it step 5) “3 litres of water” is too much?

By: Nyonya Food

Nyonya Food — Wed, 30 Dec 2009 05:44:54 +0000

Jackfruit, sounds great for bubur cha cha. :)

By: grace

grace — Tue, 29 Dec 2009 10:27:57 +0000

I love this; in the Philippines we add sweet plaintains (saba bananas), jackfruit and stick rice balls simiar to tangyuan

By: Nyonya Food

Nyonya Food — Tue, 29 Dec 2009 05:30:21 +0000

No, step 4 said drain the water and set aside the bananas basically.

By: Suanie_T

Suanie_T — Tue, 29 Dec 2009 02:13:19 +0000

Hi!

For step #4 and 5, does that mean that I boil a “banana water”, drain it and then use this same water for the coconut milk base?

By: Nyonya Food

Nyonya Food — Wed, 23 Dec 2009 05:56:23 +0000

Thank you.

By: agnes ariffin

agnes ariffin — Sun, 20 Dec 2009 10:30:13 +0000

nice…. recipe

By: Tang Yuan | Tang Yuan Recipe | Kuih Ee | Nyonya Food & Recipes

Thu, 17 Dec 2009 23:00:26 +0000

[...] Yuan is also known as glutinous rice balls. This dessert (check out other Nyonya desserts such as bubur cha cha and bee koh moy) is made during the Dong Zi festival and it comes in different colors like white, [...]

By: Ina Pegley

Ina Pegley — Wed, 11 Nov 2009 17:27:01 +0000

Hi, I just found your website and find it very inspiring.
Wondered if you could let me have a recipe for a Singaporean/Malay pudding called “gula malaka”. I am Indonesian but live in UK. My husband used to live in Singapore and loved this pudding whilst he was there. I have attempted to make it for him a few times, but he still isn’t convinced with any of my versions. Any idea?

By: Theng Khoo

Theng Khoo — Wed, 11 Nov 2009 13:45:49 +0000

ayo……. can not tahan when look at this photo!! My favourite bubur cha cha!!! This picture really killed me le…. :)