Bubur cha cha

Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.^{[1][2][3][4][5]} Grated coconut, coconut cream and water can be used as additional ingredients.^[3][4] The ingredients are cooked in coconut milk, and the dish can be served hot or cold.^[2] Bubur cha cha is also sold as a street food in many parts of Southeast Asia.^[a]

Bubur cha cha

Alternative names	Bubur cha-cha
Course	Dessert (breakfast)
Place of origin	Brunei, Indonesia, Malaysia, Singapore and Thailand
Region or state	Maritime Southeast Asia
Created by	Betawis, Malays and Peranakans
Serving temperature	Hot or cold
Other information	Thai people of Chinese descent in Phuket and Phang Nga brought this dessert from Malaysia. In Thailand, it is referred to as dubo jiajie. (ตู่โบ้เจียะเจียะ)
Media: Bubur cha cha

See also

• Food portal
• Indonesia portal
• Malaysia portal
• Singapore portal
• Thailand portal

• Indonesian cuisine
• Malaysian cuisine
• Phuket cuisine
• Singaporean cuisine
• Thai cuisine
• List of desserts
• Betawi cuisine
• Malay cuisine
• Peranakan cuisine
• Bubur kacang hijau
• Bubur ketan hitam
• Bubur pedas
• Bubur sumsum

Notes

1. "The happy memories of Bubur Cha-Cha include the joyous strains of the hawker shouting "Ooh-aah chay chay" as he came down the street."^[4]