Or better known as bo bo cha cha in Singapore.
Bubur Cha Cha
Steam sweet potatoes and yam separately for 10�15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.
Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5�6 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold.
From : Here
It is no secret that i heart sweet potato lots.
Whenever i see pretty ones on sale, i’ll grab and grab macam free like that, jolly well knowing that i can never eat 10s of them in a span of 4-5 days before they turn bad :P
Needless to say, i had my share of frenzy buying spree recently ever since the notsogoodlooking ones had been hogging the shelves for the past few months.
With so many sweet potatoes around, i knew i had to use them fast, and pretty much fuss free too if possible. I bery lazy one! :X
That’s why hor, my bo bo cha cha has got only 1 colour, orange yellowish cubes.. instead of having purple (read : yam) cubes too. But more importantly, i really wanted to use up the sweet potatoes ah!–> price to pay : not so pretty 1 colour bubur cha cha :(
ps : the recipe was not followed faithfully. not only i omitted the black eyed beans and coloring, i also didn’t follow the instructed method as well – i didn’t steam the sweet potato, i just threw it in to boil for 5-10 minutes before i add other ingredients. oh, and of course, the yam was replaced by more sweet potatoes!