Bo Bo and Cha Chas Big Day Out by Jason Erik LundbergJason Erik Lundberg was born in Brooklyn, New York, grew up in Raleigh, North Carolina, and has lived in Singapore since 2007. He is the author of books for adults—including Red Dot Irreal (2011), The Alchemy of Happiness (2012), Strange Mammals (2013) and Embracing the Strange (2013); books for children—the six-book Bo Bo and Cha Cha picture book series (2012–2015) and Carol the Coral (2016); and more than a hundred short stories, articles, and book reviews. His writing has been translated into half a dozen languages, and seen publication in venues such as Manoa, the Raleigh News & Observer, Farrago’s Wainscot, Hot Metal Bridge, Strange Horizons, Subterranean Magazine, The Third Alternative, Electric Velocipede, and many other places. His work has also been shortlisted for the SLF Fountain Award, Brenda L. Smart Award for Short Fiction, SCBWI Crystal Kite Member Choice Award and POPULAR Readers’ Choice Award, and honourably mentioned twice in The Year’s Best Fantasy and Horror.
Lundberg has been the fiction editor at Epigram Books since 2012 (where many of the books hes edited have won multiple awards, and made various year’s best lists), and has served as a prose mentor with Singapores Creative Arts Programme and Ceriph Mentorship Programme. In addition, he is the founding editor of LONTAR: The Journal of Southeast Asian Speculative Fiction (2012–2018), series editor for the biennial Best New Singaporean Short Stories anthology series (2013–2019), editor of Fish Eats Lion (2012), and co-editor of A Field Guide to Surreal Botany (2008) and Scattered, Covered, Smothered (2004). From 2005–2008, he facilitated an occasional podcast called Lies and Little Deaths: A Virtual Anthology.
A 2002 graduate of the prestigious Clarion Writers Workshop, Lundberg also holds a Masters degree in creative writing from North Carolina State University. He is an active member in PEN America, the Science Fiction & Fantasy Writers of America, the National Book Critics Circle, and the Society of Children’s Book Writers and Illustrators.
His latest publications are a novella, Diary of One Who Disappeared (recipient of a 2013 Creation Grant from Singapores National Arts Council), and a greatest hits short story collection, Most Excellent and Lamentable: Selected Stories, both published by Epigram Books in 2019.
Pulut Hitam (Black Glutinous Rice Sweet Soup)
While I know many bloggers have blogged this common dessert, to be frank, I am rather reluctant to share this recipe as the recipe is so flexible and most household will know how to prepare in their unique way. However, whenever I posted my home cooked bubur cha cha, there are many LIKES in Facebook post and members are always requesting for recipes. To avoid this, i have decided to document down the recipe for easier referral.. I do not think that I need to explain what is bubur cha cha. It is such a common dessert among Singaporeans and Malaysians. Bubur in Malay means porridge and Cha cha, I presumed is a dance. Does that mean that after you drink this sweet porridge, you are going to dance Cha Cha?
In Malaysia and Singapore, bubur cha-cha is usually served as a dessert or sometimes for supper. This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper. Commonly found sold by street vendors in Penang, bubur cha cha is a big favourite among locals. Similar to the cha cha dance, this coconut milk dessert is fun especially with the variety of ingredients and colours it contains. It may be not that easy to make these tapioca jellies.
That looks so good! It's been a long time since I had this! Time to cook some! Beautiful colour deserts, especially the colourful tapioca cubes are my favourite. I love this dessert but did you get the tapioca cubes ready made? Is it in dry form?
Each country in Southeast Asia has its own variation of this dessert—a medley of sweet potatoes in yellow, orange, and purple color , yam taro , black-eye peas, etc. Bubur cha cha is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang, and a must have on Chap Goh Meh the 15th and last day of Chinese New Year. My aunt loves making Bubur Cha-Cha; she is immaculate when it comes to the balance of colors and its presentation. She would make a pink color tapioca jelly to complement the yellow, orange, and purple color in her bubur cha-cha. To me, the tapioca jelly—chewy and stretchy in its texture—is the best part of it all, I love it more than the sweet potatoes and yam.
Missed the feeling of chewing the super chewy tapioca flour cubes in this dessert soup! I loved having yam cubes and different types of sweet potatoes altogether! Coconut milk in this dessert soup has to be the main character as its soup base is completely made of coconut milk! Hence, the choice of coconut milk, from its texture till the brand used, is important, in that sense. The best and most fragrant coconut milk soup base is, of course, cooked completely with coconut milk.