Black Rice (Boo Boo Cha Cha)

Name: Black Rice (Boo Boo Cha Cha)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
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. (original: A pinch of salt.); 1 ripe golden banana; 1 pandan leaf; 1 purple sweet potato (or any sweet variety); Lemongrass essence oil (original: Lemongrass essence oil)

By Dada Shivananda

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.

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

Prep Time15 min

Cook Time45 min