PenangTime.com: Recipe Guide
BOBO CHA CHA
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Base: 1 cup Coconut Milk, 2 cups Water, 3 Pandan leaves, Sugar to taste, pinch of salt.
- Ingredients: Sweet Potato (Orange/Purple) cubed, Yam (Taro) cubed, Sago pearls (boiled translucent), Tapioca Jelly (colored cubes).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Steam: Steam sweet potatoes and yam cubes separately until soft (10-15 mins).
- Soup: Boil water, coconut milk, pandan, sugar, and salt gently. Do not let coconut milk curdle.
- Combine: Add the steamed tubers, cooked sago, and jelly into the soup. Simmer for 1 minute.
- Serve: Hot or cold.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Steam tubers separately to prevent colors from bleeding (especially purple sweet potato).
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic BoBo Cha Cha in Penang and compare flavour profiles.