Bubur Cha Cha
Bubur Cha Cha is a warm, sweet dessert soup from Malaysia and Singapore, featuring a creamy coconut milk base. It is typically filled with a colorful mix of sweet potato, taro, sago pearls, and sometimes tapioca jelly or black-eyed peas. The dish is enjoyed as a comforting treat, often served during festive occasions or as a satisfying snack.
🍽️ Nutrition at a glance
This dessert is high in carbohydrates, primarily from the starchy tubers and added sugar, providing a quick source of energy. A typical serving offers a moderate amount of fat from the coconut milk and provides some essential minerals like potassium and manganese.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 2.5 g |
| Carbs | 42 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 50 mg |
| Potassium | 300 mg |
| Vitamin C | 15 mg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 70 mg |
| Vitamin A | 50 mcg |
| Manganese | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Bubur Cha Cha is a beloved Nyonya (Peranakan) dish that showcases the fusion of Chinese and Malay culinary traditions. Its name 'cha cha' is thought to refer to the 'chop-chop' or small, diced nature of the ingredients, highlighting its vibrant, mosaic-like appearance in the bowl.
