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Bobochacha is a dessert originating from the Lion Island with its original name as 'burbur cha cha,' but has become a beloved snack at many Vietnamese dessert shops.
Making bobochacha is not difficult, but to make a delicious dessert, not everyone knows how. Nowadays, in addition to the original bobo chacha version with sweet potatoes and tapioca pearls, you can also find many other variations of this dessert such as fruit bobo chacha, or with added jelly.
Below is the recipe for making the most 'ancient version' of bobo chacha with sweet potatoes and tapioca pearls. Let's take a look at how to make it!
Ingredients:
- 1 sweet potato
- 1 taro root
- ½ purple yam
- Coconut milk
- Tapioca starch
- White sugar, salt, pandan leaves
Method:
Step 1:
Prepare a large bowl of salted water. Peel and wash the taro, sweet potatoes, cut them into square pieces. As you cut them, place them directly into the bowl of salted water to prevent discoloration.
Step 2:
Clean pandan leaves, divide them into 2 portions. Finely chop one portion to extract juice for making tapioca pearls.
Similarly, clean and chop the purple yam into small pieces, then blend to extract the juice. Next, bring the purple yam juice and pandan juice to a boil, let it cool, strain to remove impurities, and retain the liquid only.
Step 3: Making tapioca pearls
+ Take about half a bowl of tapioca starch, divide it into 2 portions.
Mix each portion thoroughly with pandan juice and purple yam juice. Knead with tapioca starch until it forms a smooth, elastic mixture, then roll it into small balls using your fingertips.
+ Next, prepare a pot of water, bring it to a boil, and then add the tapioca pearls to cook. When the pearls float to the surface, it means they are cooked through.
Prepare a bowl of cold water (use clean water), and as you scoop out the tapioca pearls, immediately transfer them to the cold water bowl. This action prevents the pearls from sticking together.
(If you're using pre-packaged tapioca pearls from the supermarket, simply boil them and you're done).
Step 4:
Mix 4 teaspoons of coconut milk with 250ml of filtered water, add 1 tablespoon of tapioca starch, 2 tablespoons of palm sugar, add pandan leaves, and bring to a boil. Add sweet potatoes and simmer for about 20 minutes until the potatoes are tender.
Finally, scoop the dessert into a bowl, add tapioca pearls, and enjoy!
You can also add basil seeds, jelly, or shaved ice according to your preference for a tastier flavor!
Bon appétit!
