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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.
警告! 窒息危險-食用粉圓有窒息或嗆到的潛在危險,小孩飲用時須有成年人
在旁監督，請勿給五歲以下的幼童食用。
| 珍珠奶茶 |
材料:
粉圓適量、奶茶: 紅茶、牛奶/奶精
作法:
1.水煮開後將粉圓放入，視情況攪拌以避免沾鍋 (粉圓與水的比例為1:6)
2.依據粉圓規格煮3~35分鐘後關火悶10~20分鐘
3.將粉圓撈起後用乾淨的冷水沖洗並瀝乾水份，倒入奶茶中
4.將珍珠奶茶倒入杯中，視個人口味加入適量的果糖以增加甜度 |
| 錦玉粉圓 |
材料:
粉圓4~5大匙
錦玉羹: 水1杯、洋菜粉2/3小匙、砂糖100g、梅酒1/4杯
作法:
1.水煮開後將粉圓放入，視情況攪拌以避免沾鍋 (粉圓與水的比例為1:6) 。
2.製作錦玉羹。將洋菜粉與指定份量的水倒入鍋中,放置片刻。洋菜粉泡至呈現黏稠,便可加入砂糖開中火。沸騰後轉小火,撈除浮沫。熬煮7~8分鐘左右,直到變成原來份量的1/3,即可熄火,倒入梅酒。
3.將2.浸泡在冰水中,繼續攪拌至涼。
4.放涼後,將煮熟粉圓的水分瀝乾,倒入鍋中拌勻。再倒入方型模型中,浸泡冰水或放入冰箱冷卻凝固。
5.食用前,再切成適當大小。 |
| 栗子露夜明珠 |
材料:
栗子350克、水3 1/2 杯、片糖2片、粘米粉30克、椰汁少許、粉圓75克
作法:
1.粉圓煮熟備用。
2.栗子去殼，放入滾水中煮10分鐘，用布抹去澀皮，再加兩杯水悶1小時至軟。
3.將栗子加入2杯栗子水打成漿；粘米粉加入1/2杯水拌勻。
4.將片糖放入1杯水量煮溶，加入栗子漿及粘米粉水至稀稠適中。
5.將粉圓放入栗子露中，加入適量椰汁即可食用。 |
| 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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