No, “bubur cha cha” isn’t a type of dance. It’s a sweet, coconut-based soup that we enjoy quite often here in Malaysia. But the recipe is a bit different from our Honeydew Sago Dessert recipe, our Indonesian Es Teler recipe, or the cendol that we enjoyed back in Penang. Bubur cha cha is a Nyonya dish made with different types of sweet potatoes and yam (or Chinese taro). To the sweet potatoes, you add a little pearl tapioca for a textural counterpoint.
Bubur Cha Cha
In Hawaii, you could find something similar in Vietnamese restaurants except that their versions were more pudding-like with more tapioca pearls than sweet potatoes. And I believe in the Philippines, they add bananas to their version.