Cha cha…

I’m not really a fan of breadfruit or what we call buah sukun locally. Usually, we would slice it and deep-fry it lightly and eat it with peanut butter or kaya…like bread or in my case, I would eat it with gula apong (attap/nipah sugar, our local version of the gula Melaka). Otherwise, we would dip it in batter and deep-fry it to make breadfruit fritters (cucur buah sukun) .

Another way of cooking it would be to immerse the slices in santan (coconut milk) and add pandanย (screwpine) leaves and sugar to it and get that steamed. One other way, of course, would be to use it to cook bubur cacar. I’m not a fan of both as somehow I do not really like the santan in these two.

However, when my missus cooked it the other day…

Mrs STP's bubur cacar 1

…it was so very nice! I think she used a bit of ย evaporated milk as well and added gula Melaka.

I liked it so much…

Mrs STP's bubur cacar 2

…that I had two helpings at one go! However, I wished she had added a bit more than the sprinkling of sago pearls in it. Even though they’re virtually tasteless, I do enjoy eating them.

This definitely was heaps better than what I had outside…

ThomsonCorner momorchacha
*recycled pic*

In fact, this particular shop did not even know how to call it properly – it was listed as momorchacha or something like that in the menu.

Well, what about you? How do you like your buah sukun…and are you a fan of bubur cacar?

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

37 thoughts on “Cha cha…”

  1. I like mine served on a thick bed of sago and 99% susu santan ‘broth’ ! Gula Melaka does the exotic trick in bubur cha cha , the plain white sugar okok saja . and I wonder if anyone has ever tried them with condensed milk before , just a thought …

    Yes, gula melaka does have its special fragrance. Cendol with sugar syrup instead of gula melaka will not be nice. You can try with condensed milk – let me know if it’s good. LOL!!! ๐Ÿ˜‰

  2. Bubur cha cha!!!! Nyums!

    The not-so-nice one was from Thomson’s where you had the cendol. Not bad actually but of course, can’t compare with own home-cooked one.

  3. The shop owner is “gatal”… mor mor cha cha means..touch and squeeze.. so that some might find it humorous and will come to his shop.. lol… over here, some places name it that too and some stick back to the original…

    I think that’s the direct transcript of how the Chinese pronounce it.

  4. Bananaz mon cha cha on sukun not certainly not chempedak? haha.

    Cempedak? Never heard of people putting that in bubur cacar but I had nangka in dessert at gHotel wedding dinner in Penang – not bad…unless you find the smell repulsive.

  5. You should cut down on this … Lots of coconut milk , not healthy . Btw, i love the cold bubur cha-cha!

    Hah!!! See Philip’s comment below. Anyway, my missus cooked that the other day…and guess when she’ll cook it again – maybe not for a long long time, if ever. I think you people eat cendol a lot more that me…so “Physicians, heal thyself!”

  6. Buah sukun…?!! Let me recall…………. real familiar but can’t remember wht it’s, gonna google later.

    I love bubur cha cha, especially with lots and lots of coconut milk and palm sugar!!!^^

    LOL!!! Look at what Chris Au has to say… Whatever it is, moderation is the key! ๐Ÿ˜‰

    1. Hrm… once in a while I prefer my cha cha to be delicious thn healthy… :p

      That should be all right. Usually, it is over-indulgence that is the root of the problem.

  7. Errr…(after googling its pic), looks pretty much like jambu batu…

    Adoi…nothing like that. It’s the size of durian or even bigger. You may find it in the jungle produce or wet markets – don’t think you can get it at the super- or hypermarts.

    1. Hrm… scratch head, I hv a feeling tht even if I saw it, I won’t recognise it also…>_<

      LOL!!! Come to Sibu…and I’ll take you on a tour of the market here – many interesting things to see and learn, I tell you.

  8. Hahaha!…towkay gatalnya…momorchacha. I love bubur cha cha and used to cook with sweet potato, yam and sago pearl. YUM!!!….YUM!!!!…..

    Not a fan of yam cooked this way and not really into bubur cacar usually. Prefer ang tau peng! ๐Ÿ˜‰

  9. i especially like bubur cha-cha with three colors of sweet potatoes (orange, yellow, purple) and soft yam.. i actually prefer big chunks of sago, but nowadays hardly find that as small beads of sago is more common now…

    Not a fan of yam in bubur cacar. I love yam cakes – steamed or steamed and deep fried…and yam in claypot or steamed pork dishes. Slurpssss!!!!

  10. i love bubur cha cha but don’t really enjoy eating the ingredient. haha…basically i only drink the soup and eat the corn starch/jelly thingy.

    I love sago too…..tasteless but i enjoyed eating them…

    What corn starch jelly thing? Those would be the sago pearls… I think many people love that – that’s why all those bubble tea places enjoying brisk business…

  11. wow…i really really love sukun!…been a while now since i last had it ๐Ÿ˜ฆ
    normally i’d prefer slicing it into thin little pieces n frying it…it tastes better than potato chips! but in the west msia, during cny period they would fry this little fruit like thingy called arrowhead just like that…what they call ngar ku, it actually tastes pretty close to sukun chips ๐Ÿ™‚

    My daughter loves the sukun chips. Lotus root, you mean? You can get them at Japanese restaurants – tempura veggie. I read somewhere that they’re good for women with heavy flow… ๐Ÿ˜‰

  12. Saw Christopher’s comment. Actually coconut milk is very good and healthy for you. The same is true of palm oil. People here take coconut oil capsules as supplements, like cod liver oil. I use it everyday, instead of butter. Something about medium fatty acids in these oils that’s good for you.

    Hah!!! I think I had a post on something like this…about how advanced we may be and yet we don’t seem to know anything at all and we do not really know what to believe. I guess the best thing is – everything in moderation…and all will be fine, hopefully.

  13. I don’t really like bubur chacha.. find the taste to be rather awkward.. but i love sago! but not chacha.. so dat sums it.. i dun like bubur chacha.. don’t even know wat is sukun o.O

    Breadfruit. I suppose you love sago pudding – where you have the sago pearls and you pour gula Melaka over them and eat? I love that too…

  14. Bubur chacha? I dun like… too lemak. But I definitely dun mind the lemak in my curry and nasi lemak. ROFLOL! I suppose, I’m not really into desserts under normal circumstances. I craved for them all the time when I was pregnant tho. Gila, I tell u… dun like sweet things den suddenly mau makan ice cream in every meals!

    Me neither. That’s why we seldom cook these traditional desserts that are cooked in santan. Like how some people cook green beans with santan – no, no, no…!!!! My missus used to do that until I told her I wouldn’t like it like that.

  15. I like mor mor cha cha, this is how foochow call bubur cha cha la. hahahahhahahhaha

    But i don’t like my bubur cha cha with a lot santan, and not too sweet. Previously our indon maid can cook very nice bubur cha cha, after she left, we have not make any at home. ๐Ÿ˜ฆ

    Agree with you, homemade one is always the best. We will put sweet potatoes and yam, i am like you, don’t like yam, but don’t mind eating steam yam cake! LOL

    Hmmmmm…now must find one weekend and cook this dessert!

    Yup, I don’t like yam…and I don’t really care for santan too – that’s why I prefer evaporated milk or mix the two even with cendol or ang tao peng.

  16. Arthur,
    Breadfruit ada 2 macam jenis…Sukun with the kulit tajam-tajam sikit is the common one and it is usually for cooking like masak lemak, buat pengat etc. The other one look very much like sukun but the kulit is licin. That the Nyonya call buah kelui and it’s for goreng, taste a bit different with sukun slightly more lemak. A lot of people tak tau and just call both fruits as buah sukun. Now you know!

    We only have one type of buah sukun here – the kulit is not thorny, not really licin either…and we have another type of fruit here that we call in Melanau, buah tupang. I think the Malays call it buah pulo. We had both trees in our garden when I was growing up and they looked almost identical, right down to the size of the trees and the shape of the leaves.

    We do not use buah sukun for masak lemak – only in the ways I mentioned in the post and my mum had used it to make steamed cakes before…like yam cakes (or koi). Looking at the blogs featuring pengat, it looks like they use what we call buah sukun for that. Not too sure whether I’ve eaten that before.

    As for the buah tupang, we use the very young fruit for masak lemak. After shaving off the thorns (soft, not like durians) and the green skin, we cut the fruit into pieces and cook – the same way people use nangka or cempedak muda for masak lemak. Otherwise, we would let the fruit grow old and drop from the tree by which time, the skin would have gone all rotten and mushy – we take the seeds and boil them and eat (after removing the thick and hard brown shell outside and the thin brown skin inside)…same way as people would eat cempedak seeds. That’s why if the fruit is a bit too old, it is not suitable for masak lemak…as the shell of the seeds would be too hard and eating would be a chore – having to remove the shell all the time.

    Never mind! When you are here, we can go on a tour of our jungle produce market and I can show you the two fruits. ๐Ÿ˜‰

    1. Ohh..forgot to tell you…Fiji got a lot of this breadfruit trees…even in the town, hotels area etc.The locals obviously eat them but too many to be eaten.The children will pluck the fruits to make as football!!

      Aiyor…so sinful! Think of all the starving people in the world! Btw, I had a post on buah tupang/buah pulo long ago:
      In this post, I used it to cook what we call our kampung-style sayur rebus but we do use it to cook masak lemak as well…but not buah sukun.

      1. Oh Arthur,
        I love the way you cook that buah pulo..kampung style is best…nampak sedap!!Never seen the buah pulo before…tak sama with our buah sukun or buah kelui.Maybe adik-beradik tapi nama lain-lain…hahaha.

        When you’re here, I can show you…but dunno if there’s time to cook for you to try or not. So short, your stay… ๐Ÿ˜ฆ

  17. I thought it’s bubur cha cha. The other day baru had bubur cha cha

    It is bubur cacar/cha cha with a twist – replacing the yam with sukun and mixing the santan with evaporated milk plus using gula melaka instead of plain sugar.

    1. The other day one sedapkah? I din touch… looks so purple la the soup!

      That must be that special type of yam – very purple in colour. Annie’s mum used it to make yam cake (or-koi) once and gave me some – really purple.

      1. LOL… the purplish colour was a turn-off, so I din touch it at all. Wakakaka… in the end, I simply sumbat-ed to Kat’s hubby to baham cuz my hubby was too full for another go. ROFLOL!

        It’s just the colour… I would get quite put off by the colour of dragon fruit juice. You see the purple yam cake from Annie’s mum:
        Other than the colour, it tastes the same – like yam.

  18. I normally see bubur cha cha with sweet potato, yam and sago (not breadfruit) but I miss those home made chunky sago made by my mum and her siblings when they gathered to cook when we were young. I dislike yam so I will always ‘donate’ them to others.

    Then you’re like me – not a fan of yam either… ๐Ÿ˜‰ Cooking – must be a bit imaginative and versatile mah…can bend the rules sometime…and since I don’t like yam, replace it with sukun lor…

  19. Yes I love bubur cha cha! But I think the ones I have here don’t have breadfruit. Usually it’s tapioca, yam, sweet potato and my favourite Black eyed beans! ๐Ÿ™‚

    That’s our variation of the usual…but I don’t know what black-eyed beans are. I only know Black-eyed Peas, the band! “Just can’t get enough…!!!!” LOL!!! ๐Ÿ˜‰

  20. Mormorchacha sounds so funny – like very hairy chacha.

    I never tasted bubur chacha with sukun before. I’ve only eaten the fried sukun from Malay stalls. Your wife’s version looks really good. Can ask her to go open stall! ๐Ÿ™‚

    Old already, both of us. Just relax and enjoy life… No need to susah-payah anymore. ๐Ÿ˜‰

  21. I never heard of buah sukun before. Not a fan of bubur chacha. Would prefer Sui kuo ping or 5 tastes soup?(sorry for the poor translation) haha.. What’s the difference between momorchacha and bubur chacha?

    One and the same thing – one is the way Chinese people (Foochow) call it and the other is the name in Malay. That’s goh-bee th’ng (Hokkien)…5-taste soup. Supposed to be cooling. I don’t mind that once in a while but wouldn’t go out of my way to search for it and eat it.

  22. not really a fan of these. If red bean soup still okay.

    You’re my kind of man. I also prefer ang tau peng…but I don’t mind this bubur cacar once in a long while.

  23. Whatever you called it, it looks nice enough for me to order a bowl also! I always deep fry the bread fruit.

    You can also steam it and eat with peanut butter or kaya, like bread…but I like it best with attap th’ng (sugar). I guess it’s healthier than deep frying…

  24. Aiya, at first I thought of Cha Cha dancing….mana tau it is bubur cha cha…lol! Mmmmm, maybe I will create Bubur Cha Cha Tango Recipe…..ha ha ha!

    Hah!!! Your favourite dances lah…go cabaret, dance chui-chui tee tango…. LOL!!! ๐Ÿ˜‰

  25. Wow the dessert by your wifey sure looks delish. It’s creamy-looking texture is making me salivate.

    Never thought of using sukun in buburchacha. So far, I’ve only eaten it fried similar to goreng pisang.

    Ps: my office tabletop seem to bar me from entering your comments link. Have to comment via my blackberry until I find out as to the reason for the obstacle ;s

    Oh? Why? I know some offices bar employees from social domains like Facebook…and my cousin in Kuching can’t even log in my blog to read, much less comment… ๐Ÿ˜ฆ

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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