Being a Cantonese, my family really loves desserts, especially traditional Chinese desserts. We tend to cook Chinese desserts at home very often as it is really not difficult to make at all. My parents love the Bobo Chacha in particular although I am not exactly a big fan as I find that it fills up the stomach too easily. Due to constant nagging from my parents, I decided to cook the bobo chacha at home for them since it is really simple.
The ingredients needed will be:
- 1 whole yam cut into cubes or the size you like to eat
- 1 large sweet potato or a few smaller ones ( there is no fixed measurement for the root vegetables since it depends on how much you want to eat cut into cubes or size preferred
- 1 packet of 300-400 ml coconut cream
- 1 box of chendol pandan jelly which can be found in supermarkets
- 1 packet of glutinous rice jelly cubes
- 1 packet of rock sugar which is about 300 grams
First cook the sweet potato in a pot of water ( close to 1.5 litres of water) for 8 mins as it takes longer for the sweet potato to boil
Add the cut yam into the pot after the 8 mins so that the yam can cook together with the sweet potato. Continue boiling on medium heat for 20 mins or until both the yam and sweet potato is soft but not mushy.
Add the chendol jelly, glutinous jelly cubes and boil for another 5 – 8 mins.
Add the coconut cream and the rock sugar and bring the dessert to a boil on high heat. Once the dessert is boiling, it is ready.
My version is quite green because of the colouring from the pandan jelly, those who prefer a more organic taste can put in fresh pandan leaves while boiling the yam and sweet potatoes. Personally, I find the box one quite fragrant and suffice for our taste buds.
I personally think bobo cha cha is best eaten hot as the fragrance from the coconut cream and pandan is really enhanced when it is hot. The dessert can be eaten hot or cold but it can get a little thick and lumpy when it is chilled. My version of the bobo cha cha is much thicker than the ones sold outside so it can be quite filling but you get a great satisfaction from the creamy coconut soup. For those who wants a lighter and less thick version, you can add less coconut cream and more water.
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