The hotter the weather, the better the business of the cold drink shop. In the cold diet recipe I released a few days ago, a friend left a message saying that he opened a cold drink shop, selling roasted fairy grass, taro balls, ice powder and sago dew, and he could earn five or six hundred a day, which was really enviable. Since everyone likes these cold drinks, today I will introduce you to a delicious, good-looking and popular, well-done Internet celebrity cold drink - amber pearl sago.
As you can see from the name, it consists of several parts: amber and brown sugar pearl balls, taro balls, sago dew, and a few pieces of seasonal fruit and a ball of ice cream, this bowl is properly sold for more than twenty pieces, in fact, the cost of ingredients is only a few dollars.
The method of taro balls has been introduced in the previous "red bean taro round roasted fairy grass" recipe, which will not be repeated here, mainly talking about the method of hand rubbing pearls at home. This pearl is also what we often call "milk tea pearl", which can be placed in milk tea, juice, or dessert cold drink, let's take a look at it together.
Fees:
Amber pearl: 10 grams of white sugar, about 70 grams of boiling water, 100 grams of tapioca starch.
Black pearl: 15 grams of brown sugar, about 70 grams of boiling water, 100 grams of tapioca starch.
Sago: 20 g of sago, coconut milk (or milk) to taste, sugar 20 g.
Taro balls, lychees, peaches (or mangoes) to taste.
method:
1. Prepare a variety of ingredients. Fruits can be selected according to personal preference.
2. Cook sago first: Bring the right amount of water to a boil, pour the sago into it, stir slightly, and continue to cook for about 10 minutes on medium heat. Cook until only the needle tip-sized white core remains in the middle, turn off the heat, close the lid and simmer until completely transparent.
3. While the sago is boiling, rub the pearl balls. To make amber first: Melt the white sugar in boiling water and rinse a small amount into the tapioca starch one by one.
4. Stir well while hot and knead into a ball, and then rub into a small round (the boiling water should be gradually added, do not add more at one time, to the extent that it can be a ball and does not stick to the hand. Different brands of tapioca starch have different water absorption rates, so the amount of boiling water is only about, or depends on the state of the dough to add).
5. Make brown sugar color: Also melt the brown sugar with boiling water and pour a small amount into another tapioca starch one by one.
6. Stir quickly, combine into brown sugar-colored balls. Sprinkle a little dried tapioca starch on the surface to prevent sticking, cover and set aside for later.
Tip: Be sure to add boiling water, otherwise you can't synthesize the ball, and it will scatter when you grab it. If it has been dispersed, the water temperature is not enough, the remedy is to sit in hot water with the basin, heat it on a low heat, and stir it continuously until it can be kneaded into a ball.
7. Then cook the pearls: Add water to the pot and bring to a boil, pour the pearls of both colors into the pot, cook for about 15 minutes on medium heat, and stir non-stop in the middle to avoid the paste.
8. After cooking, soak it in hot water for about 15 minutes, let it cool and boil water for later. Pearl balls should be cooked thoroughly, and the taste is soft and sticky. After a while of cool boiling water, the q bullet is more non-sticky.
9. Then cook the taro balls: Bring to a boil in a small pot with water, pour the taro balls into the boil until they float, then cook for a while (within 5 minutes of the whole process).
10. Rinse the cooked taro balls with cold boiling water, pour them into a small bowl, and soak them in cold boiled water for later (the taro balls are easy to cook, easy to loosen after cooking, and the taste is not good).
11. Next, remove the sago, rinse it with cold boiling water, peel and cut the fruit into pieces.
12. Final combination: pour amber pearls, fruit pieces, sago and taro balls into a bowl, then pour the sugar into the coconut milk and melt, pour on top and eat. You can also add a spoonful of ice cream in the middle and mix it up to eat cooler.
Tips:
Pearl balls can be made more at one time, set aside the amount of food at that time, the rest of the bags are frozen in the refrigerator, and when you want to eat, take it out and cook it. Remember not to cook too much at a time, otherwise the boiled pearls will be hard in the refrigerator and affect the taste.
Tapioca starch to make pearl balls cannot be replaced with other starches. The tapioca starch and brown sugar and double carbon white sugar I use are all sweet juice garden. A friend asked what is the difference between double carbon sugar and ordinary white sugar, in fact, it is a difference in the processing process of white sugar, double carbon decolorization will not have sulfur residue, more healthy and safe, so my family has been using double carbon white sugar in the sweet juice garden.
For friends who are more sweet-loving or like to eat fruits, you can also add milk, coconut sauce and mango pulp, beat it into a puree with a blender, and then pour it on amber pearls, which is also delicious.
Although pearls are delicious, do not eat too much at a time, especially the elderly and children who have poor digestion and chewing functions.
The above is this seemingly complicated, in fact, boiled can be done "amber pearl sago" approach, think it is good to like it, but also welcome to pay attention to more original food articles I published, collection, forwarding and comments are great.