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Bubble teas are the latest fad to hit the Asian tea
industry. Contemporary Bubble Tea traces its roots
back to Taiwan in the early 1980's. It soon became
popular across Asia in 1990's. It is now becoming
popular around the world.
Click here to know more about
Bubble Tea history.
Ingredients:
3 ounces tapioca pearls
sugar syrup
1 cup brewed tea (Chinese black tea or lychee tea is
good)
1 cup milk (or to taste)
Ice cubes
Directions:
Prepare the sugar syrup for the
tapioca pearls (see
below).
Prepare the
tapioca pearls (see below).
Place the tapioca pearls in the large glass jar.
Allow the tea to cool to room temperature. Add the
milk.
Remember the wild bar scenes in the Tom Cruise film
Cocktail? Add the sugar syrup, milk and tea mix, and
the ice cubes to a cocktail shaker and shake well.
(Alternately you can process them in a blender, but
that's not nearly as much fun!)
Pour the shaken mixture into the glass with the
tapioca pearls. Serve with a thick straw.
(This recipe is loosely based on one that originally
appeared in The New York Times)
Tapioca Pearls - these are the chief ingredient in
Asian bubble teas.
Please note that the pearls expand considerably when
cooked. Please ensure that you use a large pot.
1 part tapioca pearls
4 parts (or more) water
(as a rule, the more pearls cooked, the more water
should be used: that is, the water to pearl ratio
must be higher. For 3kgs of pearls, we recommend
using as much as 6 times as much water)
Directions:
Boil the water. Add the pearls to the boiling water
and boil for 30 minutes. Stir occasionally to make
sure the pearls are not sticking to each other or to
the pot. Turn off heat and let the pearls steep in
the water for another 30 minutes with the lid of the
cooking pot on.
Drain the tapioca pearls and rinse with cold water
to cool them down. Place them in sugar syrup (sugar
and water solution - see below). Make sure that the
pearls are covered. Stir the pearls well.
The pearls are now ready to enjoy.
Note: To prevent the pearls from sticking to each
other and to the pot, there must be enough water and
the pearls must be stirred.
More great Chinese drink recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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