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Tapioca Starch Ball
- Ratio of water to tapioca ball is 6:1, then pour proper amount of tapioca balls into boiled water slowly.
- Stir occasionally to prevent sticking, and wait for water to boil again with tapioca balls floating on surface.
- Turn the fire to medium and keep water boiling for X minutes. Turn off the fire, and put on the pot lid for braising Y minutes.
- Flush tapioca balls with clean, cold water (optional for better chewing taste).
- Pour proper amount of fructose (or honey syrup) for sweeter taste (optional).
- Tapioca balls are ready to serve, keep at room temperature.
Ball Size (mm) |
Boiled(X minute) |
Braised(Y minute) |
0.6 (3.mm) |
3 |
10 |
0.8 (4.5mm) |
8 |
10 |
1.0 (5mm) |
10 |
10 |
1.2 (5.5mm) |
12 |
15 |
1.5 (6mm) |
15 |
15 |
2.0 (6.5mm) |
20 |
20 |
2.2 (7.5mm) |
25 |
20 |
2.3 (8.5mm) |
30 |
20 |
2.5 (9.5mm) |
35 |
20 |
Warning: CHOKING HAZARDS-Adult supervision required for children when
consuming tapioca balls, NOT for children 5 years and under.
| Bubble Milk Tea |
INGREDIENTS:
Tapioca balls (a medium amount) and milk tea (black tea and milk or non-dairy creamer)
DIRECTIONS:
1.Mix 1 unit of tapioca balls into 6 units of boiling water and stir it occasionally to prevent balls from sticking.
2.Boil for 3-35 minutes according to ball size, turn off fire and put on the pot lid for braising 10-20 minutes.
3.Rinse balls with clean, cold water and drain well. Put the desired amount into a glass of milk tea.
4.Adjust sweetness by adding proper amount of fructose. |
| Tapioca Balls in Jade Jelly |
INGREDIENTS:
4-5 large spoon of tapioca balls and Jade Jelly (1 cup water, 2/3tsp agar, 100g granulated sugar, 1/4cup plum wine)
DIRECTIONS:
1.Cook tapioca balls until translucent.
2.Jade Jelly: Place agar in pot with water and let it stand for few minutes. When the agar has become sticky, add sugar and start to cook. Boil for 7-8 minutes, until the liquid has reduced to about a ⅓ of the original amount. Stir in the plum wine.
3.Put the pot in clean, cold water and continue to stir until the mixture cools.
4.Drain the tapioca balls and star it into the agar evenly. Place the mixture in a mold and allow cooling in the refrigerator or an ice water bath.
5.When serving, cut it into desired portions. |
| Tapioca Balls in Chestnut Dew |
INGREDIENTS:
350 grams chestnuts, 31/2 cups water, 2 slice of sugar, 30 grams sticky rice powder, small amount of coconut juice, 75 grams tapioca balls.
DIRECTIONS:
1.Cook tapioca balls until translucent.
2.Remove the shell of chestnuts, and cook in boiling water for 10 minutes. Skim them off and place in the boiling 2 cups of water again until they become tender.
3.Mash chestnuts into a paste. Stir sticky rice powder into 1/2 cup of water evenly.
4.Cook sugar in 1 cup of boiling water until it dissolves. Add the sugar into chestnut and sticky rice pastes, and then mix them evenly.
5.Mix tapioca balls into the finished chestnut dew, garnish with a small amount of coconut milk and serve.
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| Bubble Flavor Tea (16 oz serving) |
INGREDIENTS:
1.5 oz flavor syrup, 0.5 oz fructose, 14 oz black tea, some ice (about 90% of shaker size), 2 oz of cooked tapioca balls
DIRECTIONS:
1.Mix flavor syrup, fructose and ice into shaker.
2.Add black tea into shaker and shake it well.
3.Pour 2. into a cup, add tapioca balls, and enjoy by using bubble tea fat/big straw (1/2 inch diameter). |
| Bubble Fresh Fruit Milk Drink (16 oz serving) |
INGREDIENTS:
1 cut of fresh fruit such as banana, mango, papaya, strawberry or watermelon.
1/2 cup of milk
1 teaspoon fructose
1 cup ice
2 oz of cooked tapioca balls
DIRECTIONS:
1.Wash the fruit and peel the fruit skin (e.g. banana, mango, papaya, watermelon) off or take the seed (e.g. mango, papaya, watermelon) off if needed, cut into proper portion.
2.Mix all ingredients except tapioca balls into a blender and blend it well.
3.Pour 2. into a cup, add tapioca balls, and enjoy by using bubble tea fat/big straw (1/2 inch diameter). |
| Bubble Coffee Milk Tea (16 oz serving) |
INGREDIENTS:
2 teaspoons instant coffee
1 scoop non-dairy powder creamer
1 scoop fructose
¾ cup hot water
1 cup ice
2 oz of cooked tapioca balls
DIRECTIONS:
1.Mix coffee powder, creamer, fructose, and hot water into shaker and shake it up well.
2.Add ice into shaker and shake it for a nice froth.
3.Pour 2. into a cup, add tapioca balls, and enjoy by using bubble tea fat/big straw (1/2 inch diameter). |
| Mango Mango |
INGREDIENTS:
0.2 oz/6g Assam black tea
5 oz/150 cc hot water
Some ice
1.5 oz mango syrup
1 oz/30g fresh mango (optional)
DIRECTIONS:
1.Pour Assam black tea with hot water, and add some ice for cooling.
2.Mix 1. with mango syrup, and stir it well.
3.Cut fresh mango into small portion (0.5mm each), and add into tea for better taste. |
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