Bubor Cha Cha (Sweet Potato and Taro in Coconut Milk)

Bubor Cha Cha1

I am still in my colorful-cooking mood. I managed to find sweet potato in three colors and taro. Wondering if green and red sweet potatoes ever existed? Perhaps not. I used emerald and ruby chestnut bits to make up for the missing colors. That is my colorful dessert for tonight’s dinner!

  • Prep time: 1 hours
  • Cook time: 30 minutes


  • 1 small yellow sweet potato, skinned and diced
  • 1 small orange sweet potato, skinned and diced
  • 1 small purple yam, skinned and diced
  • 1 small taro, skinned and diced
  • 1 5 oz can water chestnut
  • 2 oz tapioca flour, divide into 1 oz each
  • A few drops of green and red food coloring
  • 1 20 oz can coconut milk
  • 6 screw pine leaves, tied into a knot
  • 16 oz water
  • 3 oz sugar
  • 1 tsp salt
  • 5 Tbsp sugar dissolved in 8 oz water to make syrup, divide into two bowls


  1. Dissolve 3 oz sugar in 8 oz water and bring to a boil in a medium size pot with pine leaves. Reduce heat and simmer for 10 minutes.
  2. Add coconut milk and salt, bring to boil over low heat, stirring occasionally. Remove from heat and set aside to cool. Chill in the refrigerator if desired.
  3. Steam diced sweet potatoes and taro for 5-7 minutes until tender. Set aside to cool.
  4. Dice water chestnut into pomegranate seed-sized bits. Divide into two portions. Add green food coloring to one portion and mix well until the water chestnut is dyed deep green. Similarly, add red food coloring to the other portion in a separate bowl and mix until the water chestnut is dyed deep pink.
  5. Place the dyed water chestnut into separate resealable sandwich bags. Add one oz of tapioca flour to each bag. Seal the bag and shake well until the chestnut bits are coated evenly with tapioca flour.
  6. Bring a pot of water to boil. Add the green chestnut bits to the boiling water. When the bits float to the surface, scoop them out with a strainer into a bowl of cold water. Drain and rinse again in cold water. Soak emerald bits in syrup until ready to use. Repeat the steps with red ruby chestnut bits.
  7. To serve, scoop a tablespoonful of sweet potatoes, yam, taro, green emerald, and red ruby bits into serving bowl. Add chilled coconut milk. Enjoy.

Bubor Cha Cha2

Burbor Cha Cha

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  • Just A Simple Guy May 18, 2015 at 5:21 am

    love this dessert…..

    • recipeswecherish May 19, 2015 at 7:02 am

      Did you try it in Singapore? If only I have a shave ice machine too. This will be perfect and gets a yum yum vote.

      • Just A Simple Guy May 19, 2015 at 11:57 pm

        actually no. I tried it in Malaysia and also kinda know how to make it myself. In the dessert shops, the ingredients are not much compared to home cook. You can also put jackfruit in it as it also goes well with the coconut milk.


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