Bubur Cha Cha (Bobo Chacha) is a popular Nyonya dessert in Malaysia. This dessert can be eaten warm or cold and is enjoyed by many Malaysians and Singaporeans. Bo bo cha cha is super duper rich with thick coconut cream as base and contain pieces of sweet potatoes, yam, tapioca, banana and sometimes black eye pea bean.
500g (1 lb.) sweet potatoes, peeled and cut into cubes
500g (1 lb.) yam peeled and cut into cubes
150g (5 oz.) tapioca flour
1/8 tsp. salt
50mL (2 fluid oz.) boiling water
a little red, yellow and green food colouring
1500mL (6 1/4 cups) coconut thin milk, squeezed from 1 1/2 coconuts
250g (9 oz.) sugar
3 pandan leaves (screwpine), for flavour
1/2 tsp. salt
1. Put sweet potatoes and Yam into a steaming tray and steam with high heat for 20 minutes until soft
2. Put tapioca flour and salt into a mixing bowl; pour in boiling water and stir well. Cover and leave aside for 15 minutes.
3. Mix and knead into a non-stick dough. Divide the dough into 3 portions; mix one portion with red colouring; 1 portion with yellow and l portion with green. Roll each portion into a long thin sausage shape and dice into cubes.
4. Bring 1/2 pot of water to boil; put in tapioca flour cubes and cook until all the cubes float up. Dish up and soak in ice water. Dish up and drain.
5. Put all coconut thin milk, sugar ,pandan leaves (screwpine), for flavour and salt in a pot, bring to a boil; keep stirring until sugar is dissolved.
6. When it comes to a boil, turn off the heat and add sweet potatoes , yam and colourful tapioca flour cubes, and mix well.