Recipe adapted from Oven Fresh by Christine
Ingredients : 4-6 servings
50g dark brown sugar (I used black sugar and muscovado sugar)
100g tapioca starch
100g dark brown sugar
2 pcs of knotted pandan leaves
- Add 70g water and 50g dark brown sugar in the pan on low heat and stir until sugar dissolves.
- Once sugar and water starts to boil add 1 tbsp (from 100g tapioca starch), stir until it is thicken .
- Remove from the heat and add the rest of tapioca starch and mix well.
- Knead the dough and make small round peals (5mm~8mm) .
- If the pearls are too soft ,transfer pearls in a flat tray, let it rest for a while to dry and roll it repeatedly.
- Bring 6 cups water to a boil in a pot and add tapioca pearls and stir to prevent from sticking.
- Cook for 15 mins, remove and place the pearls into cold or ice water.
- Add 100g dark brown sugar, knotted pandan leaves and 350g water in a pot and bring to a boil (low heat), add pearls and cook until mixture is thicken (15 ~ 20 minutes).
- Tilt the glass or cup at a 45C angle, and place the pearls close to the lip of the glass, letting them slide down to the base. Repeat this on all sides to get a trippy, tiger stripe-like ripple effect.
- Add the ice cubes and fresh milk, soya milk or milk tea.
- Serve immediately.
Despite the ugly look of the pearls, the taste didn't compromise. Dear daughter and dear sister commented that the taste is very good, dear sister even prefer these homemade pearls than those store bought.