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Ivan Teoh

Something personal yet public

Cooking: Bubur Cha-Cha

I just finished cooking bubur cha-cha. Again, it is not as nice as the one in Penang. It is one of my favorite dish during Chinese New Year. It is usually served during the last day (15th) of Chinese New Year for Hokkiens. This version was just sweet potato, sago and black-eyed pea. It is too watery. I will put less water and coconut milk next time.

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