Taiwanese tapioca pearls for boba tea 200g

1. The ratio of tapioca to water is 1:6～1:8. The amount of water used to cook the tapioca should be enough to prevent it from sticking in the pot. 2. First use a strainer to filter out excess powder in the powder circle. Turn on high heat until the water boils. Pour in the circle of powder while stirring. After the powder circle is in the pot, continue to stir in the same direction, and let the powder circle roll into the pot. *NOTE: Be sure to boil water! Stirring continuously can make them boil evenly and prevent them from sticking to the bottom of the pot. 3. After all the pearls have floated, bring to a simmer and cook for about 20-30 minutes, then turn off the heat and cover the pot for about 30 minutes. Remember to avoid opening the lid during this 30 minutes. 4. Use a strainer to filter out the filled powder circle and rinse with ice water. Ice water can cool tapioca quickly, and the shrunken tapioca will become very soft! *NOTE: The amount of ice water should also be enough to make sure each pearl can be chilled. Rinsing with ice water can also remove incomplete broken beads. 5. Wash until the water becomes clear, pour in the right amount of brown sugar according to your favorite sweetness, stir the pearls for three to five minutes to make the sugar evenly mixed; You can also add some filtered water to the sugar mixed pearls, and soak the pearls in the sugar water for a while. Over time, this soaking step allows the sugar to fully penetrate the interior of the pearl, and the whole pearl will add more flavor. After the tapioca are cooked, they should be stored at room temperature. If left for a long time, the pearls will become hard and soft, which will greatly affect the taste. So you have to eat it as soon as possible after cooking it!

Cassava starch, additives: thickener E415; dye E150a.

Energy Value: 1040Kj/ 248Kcal. Fats: 0g Saturated Fats: 0g Carbohydrates: 62g Sugars: 0g Proteins: 0g Salt: 0.1g