I made BoBoChaCha before but this time with the added tapioca strips. I steamed the cubed yam for 25 minutes and set aside. Then, I cooked the cubed sweet potatoes in a large pot with water. Boil in low heat for 20 minutes or until the sweet potatoes are soft. Then, I add in the Chinese bar shape brown sugar or you can use Gula Melaka or gula Jawa. Dissolve those sugar to taste. Lastly, stir in the cooked sago pearls/tapioca pearls, cooked tapioca strips, cooked yam and stir to mix well. Add in some coconut cream to increase the overall fragrant of this dish.
In the next page, I will show you what the dried tapioca trips package looks like. You should be able to buy this in any Asian or Vietnamese market store. Instruction to cook this will be provided as well.
I found this Tapioca Strips at my Asian market and knew that it would be perfect for my Bobochacha. It goes well with any of the Vietnamese dessert too. In fact, it is a Vietnamese product but goes well with our Malaysian sweet dessert soup too. Boil this in low heat for 15 minutes and then turn off the heat and let it sit in there, covered for 10 minutes. Test one strip to see if it's completely soft. Then, rinse with cold water to serve.