![]() ![]() Allow pearls to rest 15-20 minutes before serving. Place the strained pearls into a separate bowl and immediately pour in 80ml of the brown sugar syrup.After 25 minutes have passed, strain the cooked pearls through a sieve or strainer to remove the water.Cover the pot with a lid and allow the pearls to rest for another 25 minutes.After 30 minutes have passed, turn off the stove and remove the pot from the heat. ![]() Keep the stove on high heat, and allow the pearls to continue cooking uncovered for 30 minutes.Bring the water and pearls back to a rolling boil.Gently stir with a spoon to prevent the pearls from sticking to the bottom of the pot.Once boiling, add 45 grams of pearls to the pot.Place the pot on the stove and bring the water to a rolling boil on high heat. ![]() The pot should be at least 4 litres in capacity to allow the room for the tapioca pearls to move around while they’re boiling.
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