My girl and I enjoy our bubble tea but we don't have it often because of the calories. So when a famous one was opening near us, we are happy but before we had a chance to visit, it was closed due to the Covid 19.
Anyway, we used to live happily without it and now we won't die without it too. For fun sake, I embarked on this little project.
This time, I cut down the quantity to suit just the 3 of us. Actually this amount lasted us two servings each.
Also I am happy to found a way to cut the rolling time by half.
Findings: Once you cook the black pearl in the syrup, it kind of turn soft and lost its QQ texture. We are not sure whether this needs to consumed immediately though.
Our second attempt, I actually cook the pearl first for about 10 mins. Remove and place in ice water.
Then I prepare the syrup and let it cool before adding to the pearls. We find that this way, the pearls still maintain its QQ texture.
Nevertheless, the next round, we will try the first method and consumed immediately.
What you need:Serve 640g Black Sugar
45g Water25g + 50g Tapioca Flour
Syrup50g black sugar175g water
Method:
Dissolve black sugar with water. Bring to a brisk boil.
Add tapioca flour into the pot and using a chopstick, stir until it has thicken.
Add in the remaining tapioca flour and stir until dough is formed.
Transfer to mat, using hand gloves, knead until smooth. It should be able to stretch.
Roll into cylinder and cut small.
Roll the small dice into a ball. Place into a plate with tapioca starch and swirl round to coat the ball with flour (prevent it to stick).
Bring a pot of water to a boil, add in tapioca ball.
Let it boil until the balls floats and then off heat, let it sit for 15 mins.
Transfer to a bowl of ice water. (this is to make it more chewy)
To make the syrup, combine black sugar and water and bring to a boil.
Once boiling, add in black pearl, and cook until thickens.
Enjoy!
