Black Rice (Boo Boo Cha Cha)

Bubo Cha Cha: A Dance of Cultures in a Bowl
Black rice adds both color and depth to this unique version of Bubo Cha Cha. The name itself is a cultural fusion—”Bubo” means congee, a thick rice porridge in Malay, while “Cha Cha” refers to dancing. This dessert is a classic Nyonya dish, a cuisine born from the blend of Chinese, Malaysian, and Indonesian culinary traditions. In Malaysia, the term “Nyonya” is a respectful and affectionate way to address elderly women, and Nyonya cuisine is known for its aromatic, tangy, and spicy flavors, enriched with local herbs.

Traditionally, Bubo Cha Cha is made with tapioca pearls (sago), but in this variation, black rice takes center stage. With its gentle nutty flavor and naturally occurring anthocyanins, black rice turns a striking purplish hue when cooked. Unlike polished rice, it retains its bran, germ, and endosperm, making it highly nutritious and fiber-rich.

When properly cooked, black rice becomes sticky and gel-like, aiding digestion. In this recipe, it’s simmered with coconut milk, cream, or butter, and sweetened with coconut sugar, rice syrup, and ginger juice—creating an indulgent yet wholesome dessert with an irresistible texture and taste.

Print Recipe

Black Rice Bubo Chacha

Dessert – Asian

By Monisha Shivananada – Serves: 4 to 6 servings

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Let's try something unique and different by making Black Rice Bubo Chacha—a true essence of the amalgamation of cultures.

Ingredients

• 1 cup red rice
• 1 cup coconut milk
• 1 block coconut bar
• 2 tablespoons sliced or grated fresh ginger
• 4 cups water (for cooking the rice)
• 1 cup rice syrup (or alternatively, coconut sugar and dark brown molasses)
• A pinch of salt.
• Options include:
• 1 ripe golden banana
• 1 pandan leaf
• 1 purple sweet potato (or any sweet variety)
• Lemongrass essence oil

Instructions

1

Rinse the rice in water twice.

2

Add the water and rice to a large pot and cook over medium heat.

3

As the rice cooks, it absorbs the water and becomes soft and creamy.

4

Once softened, add the ginger, rice syrup, a pinch of salt, coconut milk, and the coconut bar; simmer for a few minutes, then remove from heat.

5

The dish can be served as is with a dash of coconut milk or cream.

Optional:

6

When the rice is nearly cooked, add the cooked sweet potato cubes and diced bananas; simmer until fully cooked.

7

Originally, pandan leaves were used for fragrance. If unavailable, use lemongrass or vanilla extract.

8

Remove from heat and stir in a few drops of lemongrass oil or vanilla extract.

9

Serve hot in a shallow bowl, topped with coconut milk or cream.

Nutrition

• 384.2 Calories
• 70.0g Carbohydrates
• 0.0mg Cholesterol
• 30.0g Fat
• 5.0g Fiber
• 5.0g Protein
• 80.0mg Sodium
• 0.0g Trans fat

Notes

This dessert keeps for two days in the refrigerator. Additionally, crystallized ginger from an Asian grocery store can be used as a substitute for fresh ginger.