Bubur cha cha (Bo Bo Cha Cha)

    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 :(


    Central Region, Singapore
    3 people made this


    • 600g sweet potatoes (choose the yellow and orange variety), diced
    • 75g pearl sago
    • 450g grated coconut
    • 1.2 litres water + 300ml water (separated)
    • 1/2 tsp salt
    • 125g sugar
    • 3-4 pandan leaves, shredded and knotted


    1. 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.
    2. Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.
    3. Boil sugar, 300ml water and pandan leaves until sugar dissolves. Add thin coconut milk and sweet potatoes and allow it to boil for 5-6 minutes.
    4. 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.


    I added tapioca jelly as well.

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

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