With the further tightened Circuit Breaker measures due to COVID-19 pandemic, my favourite bubble milk tea and black sugar pearl milk shops are now closed.
To satisfy my cravings, I decided to try making this beverage on my own.
The recipe calls for black sugar. As I do not have any black sugar at home and it is too much of a hassle to make a trip out to buy, I substituted with my only available sugar at home - light brown sugar.
I think if you do not have black sugar, you can use dark brown sugar. But black sugar has a more intense and rich flavour. So if I make this again, I would definitely use black sugar. I've also made a mistake of not leaving the cooked pearls covered for 20 minutes before giving them a cold bath.
In any case, I still enjoy my homemade beverage nevertheless!
Homemade Black Sugar Peal Milk
Ingredients
Part A - Black Tapioca Pearls
50g black sugar (I used light brown sugar. Best to use black sugar)
60g water
100g + 20g tapioca starch
Part B - Black Sugar Syrup
100g black sugar (I used light brown sugar. Best to use black sugar)
350ml water
Part C
Milk
50g black sugar (I used light brown sugar. Best to use black sugar)
60g water
100g + 20g tapioca starch
Part B - Black Sugar Syrup
100g black sugar (I used light brown sugar. Best to use black sugar)
350ml water
Part C
Milk
Method
1. Add black sugar and water in a non-stick pot. Bring to boil over high heat and stir to ensure the black sugar has dissolved.
2. When the black sugar solution has boiled, add in 100g tapioca starch and stir with a pair of chopsticks quickly.
3. Let it rest for 5 minutes before adding the balance 20g tapioca starch and stir again till a dough is formed.
4. Pour dough onto a floured board and knead till smooth. Roll out the dough with a rolling pin to about 6mm thick and cut into strips. Then cut the strips further to get small cubes. Roll each cube into a ball and coat with tapioca flour to prevent the rolled balls from sticking to each other. (I did not roll out the dough to cut into strips and then into cubes. Instead, I just used my fingers to pinch out the dough and roll into small balls.)
5. Sieve out the extra coatings of tapioca flour. Set side.
6. Fill pot with water. When water is boiling, add in the sieved tapioca balls. Give it a stir to ensure the balls do not stick to each other or to the bottom of the pot.
7. Continue to cook for about 15 minutes. When all the balls float up, turn off the heat and cover with lid for about 15-20 minutes.
8. Scoop the cooked tapioca pearls into a bowl of ice water (cold bath). This will give the tapioca pearls a 'springy' texture. Set aside while we move on to make the black sugar syrup.
9. Pour 350ml into a non-stick pot and add in black sugar. Let it boil on high until all the sugar has dissolved.
10. Add in the cooked tapioca pearls and continue to cook down the sugar solution over medium heat, stirring constantly.
11. When the sugar solution has thickened and cooked down, the black sugar tapioca pearls is done.
12. Scoop a spoonful of the black sugar tapioca pearls into a glass. Rotate the glass horizontally so that the tapioca pearls are rolled round the glass and the sugar syrup 'coats' the glass in the process.
13. Pour milk into the glass and enjoy!!
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
1. Add black sugar and water in a non-stick pot. Bring to boil over high heat and stir to ensure the black sugar has dissolved.
2. When the black sugar solution has boiled, add in 100g tapioca starch and stir with a pair of chopsticks quickly.
3. Let it rest for 5 minutes before adding the balance 20g tapioca starch and stir again till a dough is formed.
4. Pour dough onto a floured board and knead till smooth. Roll out the dough with a rolling pin to about 6mm thick and cut into strips. Then cut the strips further to get small cubes. Roll each cube into a ball and coat with tapioca flour to prevent the rolled balls from sticking to each other. (I did not roll out the dough to cut into strips and then into cubes. Instead, I just used my fingers to pinch out the dough and roll into small balls.)
5. Sieve out the extra coatings of tapioca flour. Set side.
6. Fill pot with water. When water is boiling, add in the sieved tapioca balls. Give it a stir to ensure the balls do not stick to each other or to the bottom of the pot.
7. Continue to cook for about 15 minutes. When all the balls float up, turn off the heat and cover with lid for about 15-20 minutes.
8. Scoop the cooked tapioca pearls into a bowl of ice water (cold bath). This will give the tapioca pearls a 'springy' texture. Set aside while we move on to make the black sugar syrup.
9. Pour 350ml into a non-stick pot and add in black sugar. Let it boil on high until all the sugar has dissolved.
10. Add in the cooked tapioca pearls and continue to cook down the sugar solution over medium heat, stirring constantly.
11. When the sugar solution has thickened and cooked down, the black sugar tapioca pearls is done.
12. Scoop a spoonful of the black sugar tapioca pearls into a glass. Rotate the glass horizontally so that the tapioca pearls are rolled round the glass and the sugar syrup 'coats' the glass in the process.
13. Pour milk into the glass and enjoy!!
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
Tq for sharing
ReplyDeleteYes I did try this drink once to see what
the taste was like and why it was so popular
yes good but not worth the price!
So glad you posted this as can try it out
for my family...so much free time now
have a good day
Mrs Singh Ipoh