The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!
Post originally from April 4, 2011
A tapioca spiked milk tea
Filipino taho combines the sweet caramel flavors of brown sugar with the gelatinous consistency of soft tofu, at least in this version. The addition of cooked tapioca pearls helps turn taho into a drink-custard or bubble tea.
What you will need:
1 wooden spoon
1 metal teaspoon
1 medium-sized sauce pan
2 cups water
4 glasses, filled with ½ cup crushed ice
2 cups brown sugar
2 cups, cooked tapioca pearls
1 (20 oz) package silken tofu, diced into bite-sized pieces
Cooking and Directions:
Bring water to a full boil then gradually stir in brown sugar until a strong syrup forms. Set aside. Spoon three to four tablespoons of syrup into each wine glass. Add ½ cup of water and stir well. Next add 2-3 tablespoon tapioca pearls and 2 – 3 tablespoons soft tofu. Mix well. Finally, top each serving with ¼ cup half-and-half. Serve immediately.