Pemula
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 mnt3420 kkal
Bebas susu🌶️🌶️
Bubble Tea (Pearl Milk Tea)
Taiwan's 1980s invention and its most travelled export: strong black tea, milk and sugar poured over chewy tapioca pearls that have been boiled soft and steeped in brown sugar syrup.
Sumber
Resep oleh Taichung and Tainan teahouses · 🏺 Tradisional · Two Taiwanese teahouses both claim to have invented this drink in the 1980s and a court declined to settle it, so no single inventor is credited here
Taiwanese teahouse drink · inventor disputed — Bubble tea was invented in Taiwan in the 1980s, but WHO invented it is genuinely unresolved and this book does not pick a side. The cited reference records two competing claims: Chun Shui Tang in Taichung, whose product development manager Lin Hsiu Hui says she made the first bubble tea in 1988 by pouring tapioca balls into her tea at a staff meeting; and Hanlin Tea Room in Tainan, which claims 1986, when owner Tu Tsong-he was inspired by white tapioca balls at a local market. The two teahouses sued each other from 2009, and after roughly a decade a Taiwanese court ruled in 2019 that bubble tea was not patentable subject matter — the ruling assigned credit to neither party. No cook is credited here for that reason. Method and quantities are this book's own.
Watch it being made · 3 videos
⏱ 60 mnt🍽 2 porsi🔥 380 kkal🇹🇼 Taiwan
Vegetarian
Langkah
Bring the 1.5 L of water to a hard rolling boil, then tip in the dry pearls and stir once so none stick to the bottom. Boil them uncovered for 20 to 25 minutes.
💡 Add the pearls only once the water is at a full boil. Into lukewarm water they dissolve into sludge.
Turn off the heat, cover, and let them sit in the hot water another 20 minutes. This is what removes the raw white core from the middle of each pearl.
💡 Bite one. If there is a chalky white dot in the centre, give it 10 more minutes off the heat.
While they rest, warm the brown sugar and 70 ml water in a small pan until the sugar dissolves into a loose syrup. Drain the pearls, rinse them briefly in cool water, and drop them straight into the warm syrup.
💡 Pearls stiffen and go crunchy in the fridge, and nothing brings them back. Make only what you will drink today and leave them at room temperature in their syrup.
Brew the tea deliberately strong: 10 g of leaf in 400 ml of water just off the boil, steeped 5 minutes. Strain, then cool it quickly by standing the jug in cold water.
💡 Weak tea is the commonest home failure. Milk, sugar and ice all dilute it, so the tea has to start almost bitter to survive them.
Spoon the syrupy pearls into two tall glasses, tilting each glass so the syrup streaks down the inside. Fill with ice, pour in the cooled tea, then top with milk.
Serve with a wide straw and stir it yourself at the table — the marbled moment before mixing is half of why the drink looks the way it does.
💡 Tips
- Taiwanese shops let you specify sweetness and ice level — 半糖 (half sugar), 微糖 (a quarter), 去冰 (no ice). Do the same at home and start at half.
- The pearls are a texture, not a flavour. Their whole job is to be chewy — cook them until nothing in the centre resists, and taste one before you build the drink.
- No pearls in the house? The same tea-and-milk base with grass jelly, taro balls or pudding is standard in Taiwan, not a compromise.
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