Cooking Directions Cooking_Direction _Page  
   
  Pearl Milk Tea
  INGREDIENTS:
Tapioca pearls (a medium amount) and milk tea (black tea and milk or non-dairy creamer)
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  Tapioca Pearls in Jade Jelly
  INGREDIENTS:
4-5 large spoonfuls tapioca pearls and Jade Jelly (1 cup water, 2/3tsp agar agar, 100g granulated sugar, 1/4cup plum wine)
DIRECTION >>
DIRECTIONS:
Cook tapioca pearls until translucent; cool.
Jade Jelly: Place agar agar in pot with water and let stand for few minutes. When the agar agar has become sticky, add sugar and start to cook. Boil for 7-8 minutes, until the liquid has reduced to about a ⅓ of the original amount. Stir in the plum wine.
Put the pot in a cold water bath and continue to stir as the mixture cools.
When cool strain the tapioca pearls and add to the agar agar. Place the mixture in a mold and allow to cool in the refrigerator or an ice water bath
Before serving cut Tapioca Pearls in Jade Jelly to desired portions.
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  Tapioca Pearls in Chestnut Mist
  INGREDIENTS:
350 grams chestnuts, 31/2 cups water, sugar, 30 grams sticky rice powder, small amount of coconut juice, 75 grams tapioca pearls
DIRECTION >>
DIRECTIONS:
Cook tapioca pearls until translucent.
To peel chestnuts, drop into boiling water for 10 min then wipe the skin off with a cloth. In 2 cups water cook chestnuts until they become gooey.
Mash chestnuts into a paste. Put sticky rice powder into 1/2 cup of water and until powder absorbs the water.
Cook sugar in 1 cup of water until it dissolves. Add the chestnut and sticky rice pastes and mix until consistent.
Mix the tapioca pearls into the finished Chestnut Mist, garnish with a small amount of coconut milk and serve.
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