Easiest Way to Cook Appetizing Taiwanese Dessert – Boba Pearls

Taiwanese Dessert – Boba Pearls. Taiwanese boba is great for bubble tea and desserts! And it is easy to make too! To Make Boba & Bubble Tea Boba tea is so fun and awesome!

Taiwanese Dessert - Boba Pearls This is a traditional Taiwanese dessert made using taro. You will find it in most of the towns in China. Bubble tea (also known as pearl milk tea, bubble milk tea, or boba) (Chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá, 波霸奶茶; bōbà nǎichá; 泡泡茶; pào pào chá). You can have Taiwanese Dessert – Boba Pearls using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Taiwanese Dessert – Boba Pearls

  1. You need of Boba Pearls.
  2. You need 1 cup of or about 135 gr tapioca starch + 2 more tbsp for dusting and coating.
  3. You need 6 tbsp of water/90 ml water.
  4. You need 60 gr of brown sugar.
  5. It’s of For the syrup:.
  6. You need 1 cup of brown sugar.
  7. Prepare 1 of brown sugar slab.
  8. Prepare 100 ml of water.
  9. Prepare of Taro Balls.
  10. It’s 300 gr of Sweet potatoes(purple/yellow)/yam/pumpkin.
  11. Prepare 50 gr of Sugar.
  12. You need 150 gr of Tapioca flour.

Pearl Milk Tea (as known as Bubble milk tea or Boba tea) has become extremely popular. Taiwanese Bubble Tea. featured in Delicious Asian Drinks. Peach Popping Boba (Bursting Boba) Peach popping bursting boba pearls Taiwan Pomegranate Popping Boba for Bubble Milk Tea is packed with the sweetness Try them in traditional Taiwanese bubble tea drinks, as a frozen yogurt topping, or any with dessert you wish to add a fun twist on! Then, there was the Boba Pearl Toastie.

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Taiwanese Dessert – Boba Pearls instructions

  1. In a small pot, slightly heat the water and dissolve brown sugar over slowest fire (to avoid too much water lost). Make sure the sugar is dissolved. Heat the liquid to a boiling and then use slowest fire. Now, add 1/2 of the tapioca starch in and mix quickly (Count 6 to 7seconds). Turn off the fire or remove from fire and add the remaining 1/2 of the tapioca starch. Mix until gathered. Quick during the process..
  2. Place the remaining flour on an operation board. Transfer the smooth paste in and knead into a dough with the help of a scraper blade. At first, it might be slightly sticky. Continue kneading until smooth. Be quick during the process. The dough becomes hard to control when cool down completely..
  3. Divide the dough into 4 portions. Remember to cover the other three with plastic bag. Then shape one portion into a long log (around 1.5 cm in diameter), cut the log into small cubes..
  4. Round each small squares to small balls (be patient and do not require prefect roundness)..
  5. In a large plate, spread some flour and coat each ball with enough flour to avoid sticking to each other. After finish all of the pearls, shift the extra flour off. You can now package in air-tight bags and freeze for later use..
  6. For the syrup: In a small pot, melt 2 slices of brown sugar slab and 1cup brown sugar with 100ml water in a small pot. Heat until there are large bubbles. Or you can simply use brown sugar syrup..
  7. Bring a large pot of water (at least 6 times of the volume of the pearls) and cook the pears for 20 to 30 minutes. Then transfer the balls into a cold water (they shrink to original size immediately). Wash under running water. Drain and mix with 2 tablespoons of brown sugar syrup or honey (or sugar) to avoid sticky together..
  8. For the taro ball: steam the sweet potatoes until soft. Once it is cooked and warm, mash it and mix with sugar. Mix with tapioca flour (little by little).
  9. Transfer it to the floured surface and knead until it forms to a non-sticky dough..
  10. Take a portion of dough, roll it out into a log about 2-cm in diameter. Cut them into pieces, dust the cut pieces generously with tapioca flour (so they won’t stick to one another)..
  11. To cook taro balls, bring a pot of water to boil, add taro balls and keep stirring (so that they won’t stick). Continue boiling for another 2-3 min after taro balls float on the surface. Transfer drained taro balls to a bowl of ice water to cool down (this way they’ll be chewier.
  12. To serve: arrange boba pearls, taro balls, jelly (cook as per instruction) and ice cream 🍨. You can add grassjelly, sweetened red bean, milk, drizzle with honey etc..
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This was our first step into the wild side of boba food creations. It was also proof that, apparently, there really is a demand for these Franken-desserts. These are small, individually wrapped, rectangular cakes that look like Taiwanese pineapple tarts on. Boba pearls are the size of marbles and are tan in color, while tapioca is the size of pearls and white before cooked. Both are high in calories and Tan in color, boba pearls do not develop their characteristic black color until after cooking.

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