Boba Pancakes With Milk Tea Cream Recipe By Tasty

BOBA MILK TEA RECIPE BY TASTY

Steps:

• Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3-4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
• Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
• Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
• Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
• Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5-7 minutes. Pour the syrup into a large heatproof bowl.
• Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30-60 minutes.
• Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
• Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
• Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
• Enjoy!

BOBA PANCAKES WITH MILK TEA CREAM RECIPE BY TASTY

Steps:

• Infuse the milk tea cream: Add heavy cream and black tea bag to a small saucepan. Heat over low heat until the cream just barely begins to simmer, about 5 minutes. Transfer the infused cream and tea bag to a medium heatproof bowl, let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
• Make the boba with brown sugar syrup: Bring a large pot of water to a boil. Shake off any excess flour from the boba pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through. Drain the boba and rinse with cold water to stop the cooking process. Transfer to a medium heatproof bowl.
• Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup thickens slightly, 5-7 minutes. Pour the syrup over the boba and stir to coat. Let sit for about 1 hour.
• Make the pancakes: Add the milk, 4 tablespoons of butter, and the black tea bags to a small saucepan over medium heat. Bring to a gentle simmer and cook for 10 minutes. Do not let it come to a boil. Remove the pot from the heat and remove the tea bags, gently squeezing out any excess liquid. Transfer the tea milk to a medium heat-proof bowl and let cool to room temperature.
• In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
• In a medium bowl or liquid measuring cup, whisk together the cooled tea milk, vanilla, and egg yolk.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. Add the egg white and fold until just combined. Do not overmix; some lumps are okay. Let the batter rest at room temperature for 15-30 minutes, until thickened.
• Melt 1 tablespoon of butter in a medium nonstick skillet over medium-low heat. Once the butter begins to bubble, add about ¼ cup of the batter to the pan. Cook for about 4 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed. You should have about 8 pancakes.
• Make milk tea cream: Remove the tea bag from the chilled infused cream. Pour ½ cup of the cream into a stand mixer fitted with the whisk attachment. Add the mascarpone and powdered sugar. Whip on medium speed until the mixture just barely starts to thicken, about 1 minute. It should still be a little runny.
• When ready to serve, set 1 pancake on a plate and top with about 1 tablespoon of the boba pearls and syrup. Repeat to stack 3 more pancakes on top. Pour half of the milk tea cream over the top and garnish with 2 tablespoons of boba pearls. Repeat to make a second serving.
• Enjoy!

BOBA (COCONUT MILK BLACK TEA WITH TAPIOCA PEARLS)

Steps:

• Bring water to a boil in a large stockpot. Pour in tapioca and simmer for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let balls sit in water for 25 minutes.
• Return stockpot to the heat; simmer and stir for 25 minutes more. Remove from heat and let rest again until centers of the balls are no longer powder, another 25 minutes. Drain.
• Combine brown sugar and white sugar in a large bowl. Pour tapioca balls into the sugar mixture. Cover with a damp cloth and let rest for 15 minutes while preparing the tea.
• Process tea, coconut cream, ice, milk, and sugar together in a blender until combined.
• Scoop 1/4 cup of the tapioca into each tall glass and fill with tea. Enjoy with large straws to suck up the tapioca, or use spoons.