Recipe: Appetizing Taiwanese Dessert - Boba Pearls

Taiwanese Dessert - Boba Pearls.

Taiwanese Dessert - Boba Pearls Taiwanese Dessert - Boba Pearls highly diverse and own ideal taste that unique. Some kinds of Taiwanese Dessert - Boba Pearls recipes are also enough simple to process and do not pick up long. Even though not everybody likes Taiwanese Dessert - Boba Pearls food, now some people are getting attached and like the various Taiwanese Dessert - Boba Pearls foods available. This can be seen than the number of restaurants that provide Taiwanese Dessert - Boba Pearls as one of the dish. You can have Taiwanese Dessert - Boba Pearls using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Taiwanese Dessert - Boba Pearls

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

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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