Taiwanese Dessert - Boba Pearls
Taiwanese Dessert - Boba Pearls

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, taiwanese dessert - boba pearls. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Taiwanese Dessert - Boba Pearls is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Taiwanese Dessert - Boba Pearls is something which I’ve loved my whole life.

Trying to re-create the popular desserts. Using a very cheap ingredients but the process was quite tedious πŸ˜„ but everyone likes. How to make a brown sugar boba drink How to cook the boba pearls

To get started with this particular recipe, we have to prepare a few ingredients. You can have taiwanese dessert - boba pearls using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Taiwanese Dessert - Boba Pearls:
  1. Take Boba Pearls
  2. Prepare 1 cup or about 135 gr tapioca starch + 2 more tbsp for dusting and coating
  3. Get 6 tbsp water/90 ml water
  4. Take 60 gr brown sugar
  5. Get For the syrup:
  6. Take 1 cup brown sugar
  7. Take 1 brown sugar slab
  8. Make ready 100 ml water
  9. Prepare Taro Balls
  10. Get 300 gr Sweet potatoes(purple/yellow)/yam/pumpkin
  11. Prepare 50 gr Sugar
  12. Get 150 gr Tapioca flour

McDonald's restaurants in Germany have begun selling the dessert beverage as part of its revamped McCafΓ© menu. It's traditionally a Taiwanese dessert drink. With chewy tapioca pearls swimming in a blend of sweet milky goodness and an oversized straw to top of off. I prefer the small pearl tampioca (sai mai) to the large boba drinks.

Steps to make Taiwanese Dessert - Boba Pearls:
  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.

With chewy tapioca pearls swimming in a blend of sweet milky goodness and an oversized straw to top of off. I prefer the small pearl tampioca (sai mai) to the large boba drinks. When I saw this web site having amazing quality YouTube video. Taiwan, which is the OG of all bubble tea. Taro & Tapioca Pearl Dessert Christine's Recipes. water, rock sugar, taro, tapioca pearls, coconut milk.

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