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Bubble Tea Bowl: Made in Taiwan

Bubble Tea Bowl with Green Tea and Fruit

Made with Tea from Taiwan, tapioca pearls and some green juice jelly. This is one very virtuous dessert. This recipe uses Australian cup measurements
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Course Dessert
Cuisine Asian
Servings 4

Ingredients
  

  • 1/2 cup tapioca pearls giant ones
  • 500 ml water warm
  • 30 ml honey for keeping tapioca soft
  • 6 tablespoons Green or Oolong Tea leaves or about 8 teabags but loose is best
  • 750 ml boiling water or 3 cups to make the tea
  • 4 tablespoons honey to sweeten the tea
  • 400 ml of pure juice no sugar- ( I used a bought green pure fruit juice with kale spinach and fruit)
  • 250 gm cold water to soak the gelatin
  • 8 leaves of McKenzies gelatin(Available at supermarkets 12 set 1 litre)
  • 4 cups of mixed fresh fruit like kiwi melon, blueberries, strawberries, pineapple etc.
  • 4 tablespoons coconut cream one spoon for each bowl (chilled till firm)
  • 50 gm peanuts chopped roasted unsalted

Instructions
 

  • Just a note on cooking tapioca pearls. They take a long time to cook. They need to boil for nearly an hour and need to look almost completely clear when done. They should be used straight away or within 6 hours. Do not refrigerate when cooked or they will go hard. Scoop them out of the pot and put them into the 500 ml (2 cups) of warm water mixed with a tablespoon of honey. as in the ingredients above.
  • Make the jelly first and give it time to set. Start by pouring the juice into a bowl. Mix the 8 sheets of gelatin with the one cup of (250 ml) water and soak till soft. Put the gelatin mixture into the microwave for just under a minute then stir (or heat in a pot on the stove stirring till dissolved but don't boil). Mix well and add this to the juice. Whisk. Pour into a small shallow dish and refrigerate for 3-4 hours (or freeze for 2 to set more quickly)
  • Put a very large pot of water on to boil. Once boiling add the 1/2 cup of Tapioca Pearls and boil. Turn down after about 20 minutes and simmer for a further 30 minutes. Turn the pot off and let the Tapioca sit till the water is just warm. They should be almost entirely clear now. They need to be kept in a light syrup as mentioned above.
  • To make this use the 500 ml (2 cups) of warm water and 2 Tablespoons of honey and mix together in a deep bowl or bucket. Scoop the tapioca out of the pot and into the syrup. They will keep now for 4-6 hours (Do not refrigerate)
  • Make the tea by adding the 750 ml (3 cups) of boiling water to the tea. You can simmer it on the stove for a couple of minutes if you like. Sit for 10 minutes to cool and steep. Drain and stir in the extra honey. I used 4 Tablespoons (80 ml). This didn't make it very sweet, just enough. There is no other sweet element to this dish so make sure it tastes great.
  • Cool the tea ( if hot it will melt the jelly!)
  • Now everything is ready. Put your favourite chopped fruit into a bowl along with squares of the juice jelly. Spoon over enough tea to cover the bottom of the bowl . Put a few spoons of Tapioca and a dollop of coconut cream on the top of fruit and a sprinkle of chopped peanuts.
  • Eat with a spoon!