Bubble tea is a Taiwanese drink comprised of sweet milk tea with chewy, squishy tapioca pearls in the bottom, and it’s addictive. I get a craving for this like once a week. Lately I am particularly broke, so instead of heading down to Chatime I made some at home and froze the leftovers to use next time. You could probably actually dry your pearls and store them in the pantry, but I’m not game enough 😂 If you have a thick straw to suck the pearls up with, more power to you.
Approximate cost $5, makes 6-8 serves, takes 30 mins (most of which is moulding dough) and has little nutritional value.
1 cup tapioca flour or arrowroot flour, plus extra for dusting
1/2 cup boiling water
2 tbsp caster sugar
8 drops vegan food colouring of choice (optional, I used blue and red)
As much as you like, with some plant-based milk and some sugar, to taste. It’s good hot or cold!
Flavouring essences like coconut, hazelnut or chocolate, if you like
In a bowl, quickly mix boiling water into tapioca flour and sugar and stir until a dough begins to form. Add food colouring, then bring it together using your hands and knead on a floured surface until smooth and colour is evenly dispersed.
Roll chunks of dough into pea-sized balls and set aside – this takes ages, be patient! 😉 To cook pearls, boil them in a saucepan for 3-5 minutes or until enlarged, translucent and squishy. Drain and serve with hot or chilled milk tea. Freeze leftover uncooked pearls for another time.
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