Monday, January 17, 2011

BoBoChaCha 2


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.
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18 comments:

  1. Belinda @zomppaJanuary 17, 2011 8:49 PM

    Wow - this is so colorful! Must be so delightfully sweet.

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  2. Little InboxJanuary 17, 2011 9:53 PM

    This is my all time favorite dessert. Soon, I can take a few bowls on the last day of CNY. :)

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  3. Ju (The Little Teochew)January 17, 2011 10:22 PM

    LOVELY!! Especially when I was just thinking about it. :P

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  4. Baking FiendJanuary 17, 2011 11:09 PM

    u're making me crave for a bowl now! *there goes my diet plans!*

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  5. ThaoJanuary 18, 2011 12:16 AM

    Our similar dessert is called Che Ba Ba in Vietnamese. Here's a shortcut for you. Flavor your dessert soup to desired sweetness and add coconut milk, then bring to a boil, turn off heat, add cubes yams and sweet potatoes (VN also add Casava), cover with lid, let sit for 15-20 minutes undisturbed. Your potatoes will be perfectly cooked and still hold their shape and not be mushy or fall apart. Use this method for making savory soups and curry too. VN Che Ba Ba also adds cooked whole (not paste) yellow mung beans, peanuts, and red dates. Also add milk or half/half to loosen the soup to avoid being too thick.

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  6. Home CookingJanuary 18, 2011 12:17 AM

    so refreshing, bobochacha! ^_^

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  7. MaryMohJanuary 18, 2011 1:42 AM

    I need a hot bowl of this now. That would make my day :D It's always my favourite.

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  8. tigerfishJanuary 18, 2011 2:12 AM

    Now it looks like cendol with the tapioca strips :p

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  9. cocoaJanuary 18, 2011 11:10 AM

    Ching, are you making and chinese ea year and valetine cookies this year? I am thinking to make some heartshape cookie with my son, but no idea which recipe is good. Any suggestion?

    Sharon

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  10. Little Corner of MineJanuary 18, 2011 1:47 PM

    Belinda, not too sweet, just nice. :)

    Little Inbox, me too! Hehehe...

    Haha, thanks Ju.

    Oops! Sorry baking fiend. :P

    Thanks Thao for the shortcut. :)

    I agreed sweet&spicy.

    I bet MaryMoh.

    Haha Tigerfish, not really lah. :P

    Sharon, I made one new CNY cookie for this year, will post up soon. This year pretty lazy, probably just made two easy ones (sugi and cornflakes) besides the new one. Ok, if you want a yummy cookie to use the heart shape cookie cutter with, I like the figure butter cookies that I just made for Christmas. It's fragrant and crunchy, you can decorate however you like on the cookie too. :)

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  11. ReanaclaireJanuary 18, 2011 5:00 PM

    I love bobochacha... bubur cha cha, mo mo cha cha.. in chinese, wu wa cheh cheh.. very nice dessert!

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  12. daphneJanuary 18, 2011 5:59 PM

    ooo.. looking forward to the next post.

    I'm reading your CNY cookies in interest as well. Super busy this year but hope to make something! coz i didnt do anything last year! LOL

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  13. dinewithlenyJanuary 18, 2011 8:43 PM

    I love bubur cha cha....Im craving for it after looking at your post. =)

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  14. Noob CookJanuary 18, 2011 10:05 PM

    the tapioca strips jazz up the colours! wish I can have a bowl now.

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  15. Babe_KLJanuary 18, 2011 11:02 PM

    one of my fave bubur! hmm the malays have similar strips that look like cendol but more colourful in their bubur cha cha.

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  16. pigpigscornerJanuary 19, 2011 5:02 AM

    The tapioca strips make it look even more colourful! yum!

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  17. Little Corner of MineJanuary 19, 2011 9:24 AM

    Wow Claire, I didn't know it has so many names.

    Daphne, not the next one as I promised someone to do a weekend herb blogging for her. The following one okay. :)

    Hehe dinewithleny, make some lor. :P

    Yes noobcook.

    Babe-kl, perhaps it's a jelly strips?

    Yes pigpigs, I used it for the colors and the chewiness. But the packet mostly gave white color one. :(

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  18. Retno PrihadanaJanuary 20, 2011 5:51 AM

    the green tapioca strip looks like cendol, love it!

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