Bubor Cha Cha Jelly - Sylvia Tan The Straits Times

Bubor Cha Cha Jelly

By The Weekly  

June 8, 2017

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This refreshing Asian dessert is made healthier with the addition of light jellies and fruit.

  • Yields: 4-6 Servings


2-3 jackfruit bulbs

1-2 slices mango

1½ cups coconut water

2 tsps gelatine powder

4 tbsps coconut cream or less, depending on taste

1 pandan leaf, knotted

Pinch of salt

½ cup coconut cream, optional


1Prepare the fruits. Remove seeds from jackfruit bulbs and cut the flesh into small cubes. Do the same with the mango slices. Set aside.

2Warm the coconut water together with knotted pandan leaf and add a pinch of salt.

3Dissolve the gelatine powder in the warmed coconut water, stirring vigorously.

4Add coconut cream, if desired.

5Pour the mixture into individual jelly cups or egg cups.

6Divide cut fruits equally among the cups.

7Cover with cling film and put into the refrigerator to set overnight.

8To serve, offer a cup to each person, together with some coconut cream, if desired, to top the jellies.

Recipe: Sylvia Tan / Photo: Tiffany Goh / The Straits Times