Black Sugar Tapioca Pearl Milk Tea
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
This beverage features chewy tapioca pearls and a dark black sugar syrup combined with milk and black tea.
Read more
The tapioca pearls are boiled and then left to steam for five minutes, ensuring a consistent chewiness throughout each pearl. Rinsing the cooked pearls in cold water and draining them thoroughly helps maintain their firm texture. The syrup is made by simmering black sugar and water without stirring to prevent crystallization and concentrate the caramelized depth. Coating the inside of the glass with the syrup creates a dark pattern resembling tiger stripes when the cold milk and brewed black tea are poured in. A small amount of condensed milk is added to enrich the sweet taste. Care should be taken to stir the pearls during boiling and to monitor the syrup thickness so it blends smoothly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Add 100g of tapioca pearls to a pot of boiling water and cook for 15 minutes, then turn off the heat and let rest covered for 5 minutes.
- 2Heat
Transfer the cooked pearls to a strainer and rinse under cold water until they are no longer sticky, then drain thoroughly to maintain their firm and bouncy texture.
- 3Control
Combine 100g of black sugar and 100ml of water in a pot and simmer over medium heat for 10 minutes without stirring until the mixture thickens into a syrup.
- 4Step
Steep 2 black tea bags in a small amount of hot water for 3 minutes to create a strong concentrate, then remove the bags and let it cool.
- 5Season
Coat the inside walls of the glass with the black sugar syrup to create a marbled pattern, then place the drained tapioca pearls at the bottom of the cup.
- 6Finish
Fill the glass with 1 cup of ice, pour in 400ml of milk and the chilled tea, then stir in 1 tablespoon of condensed milk for a sweet finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A five-minute steam rest ensures a consistent, chewy texture for the pearls in this milk tea.
- Finish cue
- Coat the inside walls of the glass with the black sugar syrup to create a marbled pattern, then place the drained tapioca pearls at the bottom of the cup.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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