Singaporean Mandarin Database
This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.
A popular dessert in Singapore and Malaysia. The fragrant and velvety soup is mainly made by cooking coconut milk. The term is a transliteration of the dish’s English name "bubur cha-cha".
- 马来语bubur caca指的是像粥一样香滑的口感，并且有着各类颜色的意思。峇峇及娘惹则称它为“bubor cha-cha”。
- This dessert is said to have been created by people from Penang more than 100 years ago.
- Bubur caca in Malay refers to a smooth porridge-like texture, and also means having various colours. The Peranakan call the dish "bubor cha-cha".
The dessert which was unveiled was amazing. The coconut bubur cha-cha, infused with elements of Cantonese cuisine, was served in a fresh young coconut. The warm, delicious dessert was packed with ingredients such as sweet potatoes, yam, kidney beans, sago, chickpeas, and even black eye beans, making for a dish that is colourful, pretty and delicious! (Lianhe Zaobao, 28/9/2018)
TERMS USED IN OTHER REGIONS
The main ingredients of bubur cha-cha are sweet potato and sago (and sometimes diced yam) that is cooked in fresh coconut milk and sugar. In Singapore, this dessert is served hot or cold.