Green Tea Tapioca Recipes

GREEN TEA TAPIOCA

Steps:

• Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
• Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
• Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
• While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
• Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.).
• Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
• Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

MATCHA BUBBLE TEA

Steps:

• Prepare the matcha tea: In a small bowl, whisk the matcha green tea powder with hot water. Set aside and let it cool down.
• Cook the tapioca pearls: Bring a small pot of water to a boil. Add the tapioca pearls to the water and stir until the pearls start to float to the top. Continue cooking them for the amount of time indicated on the packaging. Turn off the heat and carefully drain the boba. Pour the cooked boba into a bowl.
• Sweeten the tapioca pearls: Add sweetener and stir the tapioca pearls. Let the pearls sit for about 5 minutes, allowing them to absorb the sweetener, stirring it a few times.
• Assemble your drinks: Divide the pearls between two glasses. Top each with ice and pour nut milk. Finally, pour the matcha green tea to create a beautiful drink. Stir and enjoy.

HOW TO MAKE BUBBLE TEA

Steps:

• Put the teabags or tea leaves in 100ml boiling water and leave to brew for 10-15 mins. Discard the teabags or tea leaves, then set the tea aside to cool to room temperature.
• Bring 500ml water to a rolling boil in a small saucepan set over a medium heat, then add the tapioca balls. Using a rubber spatula, stir the water and make sure the balls, or boba, are not sticking to the side of the pan. Turn the heat up to reach a rolling boil for 2 mins, then turn off the heat, but keep the pan on the stove with a lid on for another 2 mins. Drain the boba in a sieve under gentle running tap water for about 20 seconds to slow down the cooking. Using the same spatula, gently push the boba around in the mesh to make sure they don't stick and are cooling down evenly. Once they're cool to the touch, set in a mixing bowl, add the 1 tsp dark brown sugar and mix in thoroughly.
• To make the sugar syrup, add the 50g dark sugar to 60ml water in the same pan set over a medium heat. Slowly stir and let it come to a boil, making sure all the sugar has dissolved. Turn off the heat and leave to cool down. It will thicken as it cools. This will make approx. 80ml syrup, about 2½ servings. Any leftover syrup will keep in a jar in the fridge for up to a month. A dd the cooked boba and mix until thoroughly coated. The boba can be left covered for up to three hours. Do not refrigerate as they will harden.
• Assemble the bubble tea. Put the sweetened boba in a 485ml drinking glass, or two smaller glasses if you want to share. Swirl the boba to create a marble effect on the wall of the glass. Pour in the brewed tea and 1 tbsp of sugar syrup. Add ½ cup of ice and, using a metal spoon, stir the glass so the syrup and the tea are thoroughly mixed but make sure you don't scrape off the sticky marbling effect on the wall of the glass. Top up with 200ml of cold milk and serve with a boba straw.

GREEN TAPIOCA & COCONUT CREAM CUPS

Steps:

• Add dry tapioca balls in a pot, and cover with water.
• Turn on medium to high heat, and wait until the water comes to a boil.
• Watch closely, so as not to let the tapioca get mushy.
• When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
• In another medium sized pot, add the coconut milk (and or cream).
• Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
• Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
• To make things easier, place the muffin cups in a muffin tin.
• Fill each cup with about 1" of tapioca.
• Follow by topping each with another 1" of coconut pudding.
• Set tray in the refrigerator to cool (this will also let the coconut cream further set).
• Serve when you can no longer resist staring at them!