Bubur cha cha is a Malay word and the literal translation is a porridge of cha cha. Yes, cha cha like the cha cha dance. Could there ever be a funner name for a dish? Bubur cha cha is one of this first dishes I ever learned to make in high school Home Science class in Malaysia. They probably thought this was a good introductory dish for 13 year olds because it is almost fool proof. It is a Malaysian dessert and is a conglomerate of yam, sweet potatoes and sago cooked in a coconut milk stew. When you stir the dish, you can almost imagine all the ingredients dancing a cha cha! I don’t know which I enjoy more, the taste or the sassy name. You can serve it hot or cold. It smells heavenly because of the coconut milk and I love the sweet taste of the soft yams and the round sago or tapioca pearls. There aren’t a lot of ingredients and the dish shines because of its simplicity in execution and content. Here is an easy recipe. I remember being quite proud of my first official school prepped dish-the bubur cha cha. It tasted good, I didn’t set the school kitchen or my uniform on fire, all in all a good day!