Try making your own bubur cha cha with a naturally sweet twist. My mother told me about an interesting variation of it that one of my late father's customers made with pumpkin, sweet potato and yam.

Prior to his new biz, chef Wythe had co-founded Keong Saik Bakery with his friend Tan Yuzhong before leaving in 2019. He had also worked at Japanese bakery chain Boulangerie Asanoya and Baker & Cook.