So I finally made Bo Bo Cha Cha – the Nonya dessert from my childhood… It’s not quite the same as the one I remember, but near enough… I modeled my recipe after the one on Nonya Cooking but I had to change a few things:
- I started with 100g of sugar but found that to be way too much so I scaled it back.
- I didn’t have pandan leaves so I cheated with pandan essence (hence the greenish cast you see in the photo)
- Instead of tapioca jelly, you can use large sago balls and you will essentially have the same textural effect, albeit it will look less colourful.
Here’s what I ended up with:
- 140g yam (diced)
- 70g purple sweet potato (diced)
- 70g yellow sweet potato (diced)
- 40g sago
- 50g sugar
- 250g coconut milk
- pandan essence
- Steam the yam and sweet potato for 20 minutes.
- Soak sago for half an hour, drain, then cook it in a pot of boiling water until translucent. Sieve the cooked sago to remove water and add cold water to the cooked sago. This will prevent the sago from sticking together.
- Dissolve sugar into 250ml of water. Add coconut milk and allow it to simmer.
- Then add the taro, sweet potatoes, and sago.
- Allow the Bo Bo Cha Cha to simmer.
- Serve warm.