Double Romance

Bubur cha cha

Love birds can enjoy a double dose of romance today (Friday) because it’s Chap Goh Meh and Valentine’s Day are on the same day this year. This rare occasion only happens once every 19 years! (wow!)

Today is Chap Goh Meh, the fifteenth and last day of Chinese New Year. In the old days, this is celebrated on a much larger scale. It’s after all the Chinese Valentine’s Day, the only day that young maidens in Penang were allowed to leave their home and stroll down Gurney Drive for all and sundry to gawk at and admire. If hearts went a-twittering, then marriage proposals were sent out. And let’s not forget the tradition of throwing oranges into the sea, wishing for the dream partner.

A tradition that is less well-known because it’s not so romantic and certainly doesn’t make for such compelling recollection is the serving of bubur cha cha on Chap Goh Meh. Bubur cha cha is a sweet dessert made of coconut milk, with steamed dainty diamond-shaped steamed yam, sweet potatoes (in yellow, orange and purple), tapioca flour chunks, sago and black-eyed peas. Some people coat banana (Pisang Raja) with syrup before adding them into their bubur cha cha.

A bowl of bubur cha cha is a pretty sight with its myriad of colours. It’s also one of the best-loved Peranakan dessert because it’s sweet and lemak. Contrast in textures – the soft potatoes, the chewy tapioca pieces, the crunchy black-eyes peas and the slithery sago – also make downing bowls of bubur cha cha a pleasure.

In Penang Hokkien patois, bubur cha cha is pronounced bubur che che – and che che means lots or abundance. So, it’s considered auspicious to distribute bubur cha cha to family and friends.