Ingredients
- 200 g Sweet potatoes, peeled, diced and soaked for 5 minutes
- 200 g Tapioca, peeled, diced and soaked in lightly salt water for 10 minutes
- 2 liters Water
- 50 g Screwpine leaves
- 200 g Split green beans, soaked overnight
- 100 g Peanuts (groundnuts), soaked for 30 minutes then boiled until soft
- 20 g Sago, soaked for 10 minutes
- 10 g Wood ear fungus, soaked to soften and thinly sliced
- 300 g Sugar
- 250 ml Coconut milk
- 1/2 teaspoon Vanilla powder
Instructions
- Drain sweet potatoes then boil or steam until cooked and soft.
- Drain tapioca then boil or steam until cooked and soft.
- Bring water to the boil with screwpine leaves. Add green beans and cook stirring until green beans are soft.
- Remove and discard screwpine leaves. Add sweet potatoes. tapioca, peanuts, sago and wood ear fungus and return to the boil.
- Add sugar then stir in coconut milk and vanilla powder.
- Serve warm.
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Do you have a better Vietnamese Bo Bo Cha Cha (Che Thung) recipe?