Learning > Recipes

Bubor Cha Cha


Singapore Silver Pages


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4 portions | Preparation time: 60 minutes




  • 100 mℓ Coconut milk
  • 2 pcs Pandan leaves
  • 20 gm Sago / tapioca pearl
  • 40 gm Sugar
  • 200 gm Sweet potato – purple or orange (peeled and cut into cubes)
  • 200 gm Yam (peeled and cut into cubes
  • 500 mℓ Water




  • Cook the sago in boiling water until transparent. Strain pearls and run under running tap water to wash away the excess starch. Drain well and set aside
  • Bring a pot of water to a boil and place the diced sweet potato and yam cubes in a plate. Place plate on top of a steaming tray and steam for 20 to 30 minutes until soft and set aside.
  • Add the water and coconut milk into a pot and bring the mixture to a boil.
  • Add the pandan leaves and sugar to the coconut milk and water mixture while stirring gently.
  • Rinse and strain the cooked sago with tap water again before adding to the coconut milk and water mixture. Add the steamed sweet potato and yam cubes. Discard the pandan leaves, divide into 4 portions and serve.




  • Sweet potato and yam are some good sources of soluble fibre, which can also help to regulate blood sugar levels. Cut down the sugar by replacing part of the coconut milk with evaporated milk or water to reduce both sugar and saturated fats.
  • Diabetes: Limit to one starch intensive ingredient instead of two, with sweet potato as the preferred option.
  • Dysphagia: Dice sweet potatoes into small pieces or mash for easier swallowing.


Source: Singapore Silver Pages, an initiative by the Agency for Integrated Care. Reproduced with permission.



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