If you've never tried Bubur Cha Cha, you're in for a real treat. This vibrant and cozy dessert is a favorite in Malaysia, Singapore, and among Peranakan (Nyonya) communities. It’s creamy, coconutty, a little chewy, and full of color and joy — both in the way it looks and the way it makes you feel.

🥥 What’s in It?

Bubur Cha Cha is a traditional Nyonya dessert that’s especially popular in Malaysia and Singapore. It usually includes:

• Sweet potatoes (orange, purple, or both!)

• Yam (taro)

• Tapioca jellies in bright colors (often pink, green, or clear)

• Coconut milk as the base

• A bit of pandan for fragrance

• Sugar to taste

Some people add bananas or sago, and it can be enjoyed hot or cold depending on the weather — or your mood.

Personal Memories 

When I was visiting my cousin in Kuala Lumpur, she brought me to this cozy little dessert shop called LoL Soon Kee Desserts (囉信記糖水甜品). It had a real traditional feel — simple tables, handwritten signs, and bowls of classic tong sui just like how our grandma would’ve made them. I tried their Bubur Cha Cha, and what surprised me most was how it wasn’t overly sweet. The coconut milk was fragrant, the sweet potatoes were soft and comforting, and everything was nicely balanced. It felt light, gentle, and just right — like something homemade. The whole experience made me appreciate how dessert doesn’t always need to be sugary to be satisfying.