Bubble Tea Pudding

Ingredients

• 100 g Tapioca pearls (medium-sized)
• 500 ml Strong black tea (e.g., Assam or Earl Grey), brewed and cooled
• 200 ml Condensed milk or unsweetened cream
• 60 g Sugar
• 4 Blatt Gelatin sheets
• 1 Prise Pinch of salt
• 2 EL Brown sugar syrup or honey (optional, for serving)
• 50 ml Milk (as needed, to adjust consistency)

Instructions

1. Place the tapioca pearls in a pot with plenty of water and cook according to package directions for about 20-25 minutes until translucent and soft. Then rinse under cold water and set aside.
2. Meanwhile, soak the gelatin sheets in a bowl of cold water for about 5-10 minutes until soft.
3. In another pot, gently heat the cooled black tea, condensed milk (or cream), and sugar over medium heat until the sugar has completely dissolved. Do not boil.
4. Squeeze out the softened gelatin sheets well and stir them into the warm milk tea mixture until fully dissolved. Add a pinch of salt.
5. Stir the cooked tapioca pearls into the gelatin-milk tea mixture. If the mixture seems too thick, add a little milk to achieve the desired consistency.
6. Divide the mixture among four dessert glasses or bowls and chill in the refrigerator for at least 3-4 hours, or preferably overnight, until set.
7. Before serving, the Bubble Tea Pudding can optionally be drizzled with a little brown sugar syrup or honey.

Nutrition