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| Alternative names | Bubur cha-cha |
|---|---|
| Course | Dessert (breakfast) |
| Place of origin | Brunei,Indonesia,Malaysia,Singapore andThailand |
| Region or state | Maritime Southeast Asia |
| Created by | Betawis,Malays andPeranakans |
| Serving temperature | Hot or cold |
| Other information | Thai people of Chinese descent inPhuket andPhang Nga brought this dessert from Malaysia. In Thailand, it is referred to as dubo jiajie. (ตู่โบ้เจียะเจียะ) |
Bubur cha cha, also spelled asbubur cha-cha ordubo jiajie, is aBetawi andMalay dessert and breakfast dish inIndonesian cuisine,Malaysian cuisine,Singaporean cuisine andPhuket cuisine (Thailand) prepared using pearledsago, 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 astreet food in many parts of Southeast Asia.[a]
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