Source : This Time I Rehydrated The Tapioca By Putting Them Into A Hot Water Pot With A Thermal Keep-warm Function Or A Thermos Container I Put 30 G Of Tapioc...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by cookpad.japan
at : December 16, 2022
Step:
This time I rehydrated the tapioca by putting them into a hot water pot with a thermal keep-warm function (or a Thermos container). I put 30 g of tapioca in the pot with boiling hot water, and left it to soak overnight (7 to 8 hours).
Take the tapioca out of the pot, and place it in ice water.
Drain the tapioca. Put it in a container to soak in the sugar syrup. It's best to use them up on the same day, but they will keep for a few days in the refrigerator.
Put as much tapioca as you like and your favourite syrup in glasses.
Add the cold milk. Whisked milk is fine too.
Add the ice, then pour in the iced coffee. It will separate into two layers!
This is the non-whisked milk version. The two layers are clearly defined.
Ingredients
100 ml Strong brewed iced coffee
100 ml Milk (pasteurised at a low temperature)
2 tbsp Rehydrated black tapioca pearls
1 Sugar syrup (to taste)
1 Ice cubes (as needed)
Related Recipes
Easy Strawberry Milk Yogurt Pudding
Fresh Strawberry Chiffon Cake
Sukiyaki with Kansai-style Warishita Sauce
Easy with the Microwave Grape Daifuku
Full of Chocolate Sweet Potato Truffle
Chestnut Ice Cream
Chinese Cabbage and Tofu With An Sauce
Easy Luxurious Healthy Gomoku Chirashi Sushi For Hina Matsuri Doll Festival