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Bubur cha cha
Peter's Mum's Bubur Cha Cha.jpg
Homemade 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)

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. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a street food in many parts of Southeast Asia.

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