Bubur cha cha

In this article, we will delve into the exciting world of Bubur cha cha, exploring its multiple facets, meanings and relevance in today's society. Bubur cha cha has been the subject of interest and debate throughout history, being a topic that has resonated in different areas and contexts. From its origins to its influence today, we will examine its impact on different aspects of life, from the personal to the global level. Through a detailed and rigorous analysis, we will seek to understand in depth what Bubur cha cha is and why it is so important, offering a panoramic vision that invites reflection and knowledge.
Bubur cha cha
Alternative namesBubur cha-cha
CourseDessert (breakfast)
Place of originBrunei, Indonesia, Malaysia, Singapore and Thailand
Region or stateMaritime Southeast Asia
Created byBetawis, Malays and Peranakans
Serving temperatureHot or cold
Other informationThai people of Chinese descent in Phuket and Phang Nga brought this dessert from Malaysia. In Thailand, it is referred to as dubo jiajie. (ตู่โบ้เจียะเจียะ)

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]

See also

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]

References

  1. ^ Camillo, A.A. (2015). Handbook of Research on Global Hospitality and Tourism Management. Advances in Hospitality, Tourism, and the Services Industry. IGI Global. p. 408. ISBN 978-1-4666-8607-6. Retrieved 14 June 2017.
  2. ^ a b Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 446. ISBN 978-1-4422-6804-3. Retrieved 13 June 2017.
  3. ^ a b Arokiasamy, C. (2017). The Malaysian Kitchen: 150 Recipes for Simple Home Cooking. Houghton Mifflin Harcourt. p. 492. ISBN 978-0-544-81002-0. Retrieved 13 June 2017.
  4. ^ a b c Pulau Pinang: A Guide to the Local Way of Life & Culture of Penang. Georgetown Printers Sdn. Bhd. 1989. pp. 230–231. Retrieved 13 June 2017.
  5. ^ Fletcher, D.; Harn, K.T. (2016). Mum's Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy. Epigram Books / Singapore. p. 94. ISBN 978-981-07-8001-2. Retrieved 13 June 2017.
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