Chewy Bellflower and Persimmon Bubble Tea
Nutrient-Rich Bellflower and Persimmon Bubble Tea with a Satisfyingly Chewy Texture
A healthier and more delicious homemade recipe than store-bought cafe bubble tea! ♡
Ingredients- Bellflower roots, a small amount (approx. 100g)
- Dried persimmons, 2
- Milk, 1 cup (200ml)
- Sweet rice flour, 2 Tbsp
- Cornstarch, 1 Tbsp
- Honey, 1 Tbsp (or to taste)
- Sugar, 2 Tbsp
- Water, 2 Tbsp
Cooking Instructions
Step 1
First, to reduce the slight bitterness of the bellflower roots and enhance their aroma, scrub them thoroughly with coarse salt. Rinse them well under running water, pat them dry with paper towels, and then gently pound them with the back of a knife to tenderize the fibers. After that, cut them into bite-sized pieces, about 1.5 cm long.
Step 2
In a small saucepan, combine 2 Tbsp of water and 2 Tbsp of sugar. Heat over medium-low heat, stirring until the sugar is completely dissolved. Once the sugar syrup begins to simmer, add the chopped bellflower roots. Reduce the heat to low and simmer gently until the bellflower becomes translucent and caramelizes into a sweet, syrupy consistency. Stir occasionally to prevent burning.
Step 3
In a bowl, mix together 2 Tbsp of sweet rice flour and 1 Tbsp of cornstarch (maintain a 2:1 ratio of sweet rice flour to cornstarch). Gradually add boiling water, a teaspoon at a time, while stirring with a chopstick. Once a dough forms, knead it with your hands until smooth. If the dough is too sticky, add a little more cornstarch; if it’s too dry, add a tiny bit more hot water to achieve the right consistency. Shape the dough into small, round balls resembling pearls to create the ‘bubbles’.
Step 4
Lightly coat the shaped bubble dough with cornstarch. This prevents the bubbles from sticking together and helps them maintain their shape while cooking. In a pot, bring plenty of water to a rolling boil. Carefully add the cornstarch-coated bubbles. Stir occasionally to prevent them from sticking to the bottom of the pot. Boil for about 3-5 minutes, or until the bubbles float to the surface and become firm and chewy. Once cooked, drain the bubbles and immediately immerse them in cold water to cool; this enhances their chewy texture.
Step 5
In a blender cup, combine the caramelized bellflower roots, the dried persimmons (seeds removed and thinly sliced), and 1 cup of cold milk. Blend until smooth and creamy. Pour the bubble tea base into a serving cup. Stir in 1 Tbsp of honey (or adjust to your sweetness preference). Finally, generously add the prepared chewy bubbles and give it a gentle stir. Your healthy and delicious Bellflower and Persimmon Bubble Tea is complete! Enjoy it chilled.