Hello and welcome to Nyonya Cooking! I hope you enjoyed my previous video about my visit to Old China Cafe in Kuala Lumpur They serve very good authentic ‘Nyonya’ cuisines and at the end of the video, I introduced a few variations of ‘nyonya’ desserts One of them is ‘Bo Bo Cha Cha’ ‘Bo bo’ in the Malay language refers to congee or porridge and ‘cha cha’ refers to dancing So, this dessert does not only sounds fun it is very colourful and delicious I’m going to show you the right ingredients to prepare this dessert With the right taste, you would be dancing while eating this dessert Here, I have 140 grams of taro (diced into cubes) Then, you’ll need at least 2 different types of sweet potatoes I have the purple and yellow sweet potatoes here For each type of sweet potato, you’ll need about 70 grams Another ingredient which will add sweetness to the dessert is a banana Then, I have 40 grams of sago here, 50 ml of water and about 80 grams of tapioca flour We’ll add the water to the tapioca flour to make a dough and then colour it with red and green food colouring I have here also about 160 grams of sugar, 250 ml of coconut milk and 3 blades of pandan leaves which is also known as screwpine leaves If you are in Singapore or Malaysia, you might realized they are kept in cars or taxis and some used them in their homes to add fragrance to their houses So, you do not only add these to your food but also to the home Last but not least, some salt for taste So, let’s get started Skinned and dice the sweet potatoes So, 70 grams of yellow and purple sweet potatoes I’m going to put them on the plate together with the taro I’m going to steam them together Leave them to steam for about 20 minutes until they are cooked I have some boiling water in this pot This is where the sago goes It should cook until it is translucent While waiting for the sweet potatoes and taro to be steamed and the sago to cook, we’ll work on the banana What we are going to do is to cut it into smaller bite pieces Now, it’s after 20 minutes We’re going to see if they are ready Just use a fork and poke into it It’s ready if the fork goes in easily The sago is cooked when it is translucent Just pour them into a sieve and collect the sago After draining all the water from the sago, it’s still hot and needs to cool down They will stick/clump together What you need to do is to put cold water into a bowl together with the sago and separate them This way, the sago will not stick together To prepare the dough, remember to use piping hot water Add it to the tapioca flour The water has to be piping hot or the tapioca flour will not come together as a dough Now that the dough had already cooled down, separate it into 2 portions to add some colours You can see the nice beautiful green spreading into the dough The green dough is ready and now to work on the red dough, Once again, you need to flatten it You may either make this thin or thick It’s up to you It’s done Put them into a pot of boiling water Remember to stir from time to time or else the tapioca jellies will be stucked to the bottom of the pot Transfer all of them into a bowl of cold water Just like the sago, the cold water will prevent the tapioca jellies from being stuck together We want them to be nicely separated, as you can see They’re so colourful and beautiful Now, we’ll move on to the next step Here, I have about 250 ml of water Just add half of the sugar The thing about desserts, some like it to be really sweet while some do not really like it to be too sweet To be on the safe side, I would always put in half of the intended sugar and then decide if it’s sweet enough The sweet potatoes and the other ingredient like the banana is already sweet I’m going to mix the pandan leaves together with the sugar So, it’s going to be this syrup with a very nice pandan fragrance Cook at low heat Allow it to simmer for a while By now, you can smell the nice fragrance of the pandan leaves What we do next is to just add the coconut milk, all of it You may add a little bit more water, a bit more sugar or lesser sugar It really depends on your own preference Add a little bit of salt into the santan Now that the santan and the syrup is going to boil, add in the sweet potatoes and taro Remember, we have the sago where I drained all the water I’m going to put them in too Not to forget, the tapioca jellies Stir from time to time Remember to keep the heat at medium and not at high heat as we do not want the santan to boil and overflow Last but not least, do not forget to put in the banana As the bananas are already soft, I put them in right at the end Allow it to cook/simmer, does not need to be cooked for too long, about 10 to 20 minutes would be fine You would not want it to be too soft Now it’s nicely cooked I’m just going to scoop it into this nice bowl Aahh… it smells so good, just can smell the banana, the sweet potatoes with the nice coconut milk The ‘bo bo cha cha’ is finally completed I’m going to show you how it tastes like Unfortunately, I cannot have you taste it So, I’ll taste it on your behalf It’s not that thick, as you can see The consistency is still quite diluted Hmmm…. You can really taste the banana and of course, the santan I hope you’re going to try this recipe and let me know what you think Make a little change here and there It doesn’t need to be exactly according to the recipe Do as you wish I wish you all the best Happy Cooking!