Bo Bo Char Char. 磨磨喳喳

Bo Bo Char Char..磨磨喳喳

Bubur cha cha, also spelt as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold.Bubur cha cha is also sold as a street food in many parts of Southeast Asia. - Wikipedia

Bo bo char char

It is such a refreshing dish that I cooked it many times during this Chinese New Year and my family seemed to approved of it..

Today, was at wet market so thought it would be good to get a yam and some sweet potatoes to cook a pot of bo bo char char

Ingredients at a glance

Yam - 1 medium size
Sweet potatoes (orange type) - 5 pcs
Water - 1 to 1.5 litres
Pandan leaves - 1 bunch of 6 to 7 leaves
Rock sugar/ honeycomb rock sugar -6 medium pieces
Coconut milk - 220ml or more
Colour tapioca cubes - 1 pkt from market or ntuc

Method:
1. Cubed the yam and sweet potatoes into 1cm cubes.

2. Steam them seprately, yam is harder thus give it more time like 10 minutes..use a fork to test if it is soft but firm.

3. Boil the colorful cubes till they turn transluent, drain it and submerge in room temp water, this prevents them from sticking together.

4. Boil the water with rock sugar snd pandan leaves. Add more sugar if too bland or water if too sweet to your liking.

5. Pour in the sweet potato and yam cubes, give it a good stir, bring to a gentle boil and add in the drained coloured tapioca cubes.

6. Bring up the boil, stir in the coconut cream and once rolling boil, off the fire and serve hot or cold.

*When put in fridge the tapioca cubes will turn hard. (Maybe we can try scooping out the cubes, warm it separately to soften it)