義峰紅心粉圓 - Starch Balls

by Yi Fang 義峰
$ 1.69
Great for making bubble tea. 

Bubble Tea – that one time ubiquitous beverage from Taiwan that got the whole Asian market smitten over its bouncy starch balls. 
 

Taiwan bubble tea Recipe 
Starch Balls           100g
Water                    600g

Tea Bag                 1 
Water                     500g (adjust strength according to personal preference)
Sugar                      1-2tsp (adjust sweetness to taste)

Lemongrass Passion Fruit Cordial (from Jones)  1/2 tbsp (adjust according personal preference, other cordials can be used)

Method:

1. Boil 600g water in a pot. Add Starch balls in to boiling water. Stir and wait for water to come to boil again. Remove from heat once boiling begins again and transfer content into an electric rice cooker. Cook in the rice cooker for about 1 hour until balls are cooked through. (Overcooking will result in soft mushy starch balls. Undercooking will render the center of the ball uncooked)

2. Drain and pour starch balls into ice cold water to prevent starch balls from sticking together.
3. In a separate pot, boil 500g water and add tea bag. Boil tea bag for 1 min, add sugar and turn off heat and let tea bag steep until desired strength is achieved. Cool down tea. 
4. Add tea, ice cubes and cordial into a cocktail shaker. Shake well to blend and pour into a glass with starch balls. Enjoy drink.

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