TARO BALLS BUBBLE TEA RECIPES

Steps:

• Start by making the tapioca pearls, in a small bowl mix the boiling water and food colouring. Add the starch and mix until the dough starts to come together.
• Turn onto a flat surface and knead until smooth. Roll dough into a 2cm width cylinder. Cut into even small pieces, approximately ½cm wide. Roll into balls. Bring a pot out of water to the boil then drop in the pearls, stirring to separate. Boil for 15 minutes then drain and transfer to a bowl, cover with room temperature water.
• Meanwhile, to make the tea. Bring a pot of water to the boil. Stir in the baking soda and taro. Boil for 10 minutes then drain. Allow to cool completely then combine condensed milk, milk and taro in a blender and pulse until well combined. Divide pearls among serving glasses and pour over equal amounts of tea and top off with ice.

Steps:

• Cut the potatoes and taro into small cubes and then steam with high fire for 20 to 30 minutes until soft.
• Smash taro well, mix in sugar when the taro is still hot. Add sweet potato starch in. Knead to form a soft ball, add water if needed. Add more flour is your mixture is too wet and more water if the mixture is too dry.
• Then divide the dough into 4 equal portions, shape each one into thin long log (around 1.5cm in diameter). Then cut into small dices. Dust some corn flour or sweet potato starch to avoid them from sticky together.
• To cook the trao balls
• Bring a pot of water to a boiling, and then gently lower the balls in. Add 2 tablespoons of cold water when the taro balls floats. Then continue cooking for 2-3 minutes.
• In the meantime, add 2 slices of ginger and 1 pieces of brown sugar. Bring to a boiling.
• Scoop the syrup water in serving bowl and transfer the taro balls out once cooked.