Honeydew sago and bur bur cha cha - cantaloupe, sweet potato in coconut milk

It is so hot and toasty these days and with some cantaloupe and sweet potato, I tried making this dessert - a combination of bur bua cha cha (have you heard of this dessert?) + honeydew "sago". I did not have sago or tapioca pearls. Guess what I added? Snow fungus, white fungus. Well, they are translucent like "pearls" too - but they have a less starchy texture compared to sago/tapioca pearls (wooo...I love tapioca pearls in bubble tea!). I followed Jaden's recipe, and to that...added sweet potato and snow fungus that I chopped to small pieces.

Anyway, this cold dessert can satisfy me during a toasty week.


The "bur bur cha cha" effect because I added sweet potato, "honeydew sago" effect since I added some cantaloupe!

There are some recent research studies on sweet potato that showed the unique root storage proteins in sweet potato is related to significant antioxidant capacities. As for cantaloupe, it has water-soluble antioxidants - Vitamin C, and fat-soluble antioxidants - beta-carotene and vitamin A. This will make a good antioxidant rich food(ARF)or rather antioxidant rich, cold dessrt at Sweetnicks on a hot toasty week.


A mixture of soft (sweet potatoes), and "crunch" textures in one spoonful.
Other hot weather pick-me-ups:
Mango slushy
Snow fungus, ginkgo, and barley

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10 comments:

  1. Lydia (The Perfect Pantry)9/4/07, 12:15 PM

    I would never have thought of sweet potatoes and cantaloupe in the same dish. Thanks for the inspiration!

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  2. wmw9/4/07, 12:49 PM

    The combo ingredients sounds heavenly. Yumz!

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  3. Little Corner of Mine9/4/07, 1:21 PM

    I love bur bur cha cha. Snow fungus as ingredient is the first to me, but it does provide a little bite to it. Smart! :)

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  4. Nora B.9/4/07, 2:53 PM

    This reminds me of home. I also like the warm version that uses gula melaka. It's more common among Malays. I only have it when I go back to Singapore.

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  5. East Meets West Kitchen9/4/07, 3:43 PM

    What a wonderfully tasty combination!

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  6. Anh9/4/07, 6:24 PM

    this is such a comfort food for me, too! Well-done!

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  7. Anonymous9/4/07, 10:57 PM

    lydia, they are almost similar in color :D

    wmw, I hope it does not sound weird.:O

    little corner, adding the snow fungus makes it like HK dessert (tong shui)...quite refreshing actually.

    nora b., yes yes, bur bur cha cha is sometimes served warm, and yes, some gula melaka too. :)
    It's hard to find bur bur cha cha in S'pore, I thought. More common to find cendol - with gula melaka as well :D

    east meets west, can't beat all your ice-cream desserts. But I don't have ice-cream maker ler!

    anh, it was so hot I had to make some cold dessert. And this was easy. :)

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  8. Unknown9/5/07, 12:19 AM

    that looks delish! I will give it a go. just made a vegan cantaloupe soup http://insomnisnack.wordpress.com
    maybe you'll like it, too!

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  9. Anonymous9/5/07, 8:37 AM

    alecia, your soup is enticing for the hot temperature. Thanks for visiting my blog :)

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  10. Ming the Merciless9/6/07, 2:28 PM

    The HK-style Chinese restaurant in Flushing that I usually go to serves complimentary bu-bu-cha-cha (with taro and sweet potato pieces) after dinner.

    That's how I get my weekly dose of bu-hu-cha-cha.

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