Makes 4
Ingredients
- 100ml espresso
- 30g tapioca starch (plus extra for dusting)
- 68g dark brown sugar
- 60ml water
- milk of your choice
- ice to serve
Method
1. To make the tapioca pearls, place 50ml of espresso and 18g of dark brown sugar into a nonstick pan. Bring to a light simmer before adding 24g of tapioca starch. While on medium-low heat, stir continuously until you have a firm, pliable dough. Remove the dough from the pan and place onto a board to shape it.
2. Roll the dough out into a flat pancake before cutting it into strips and then cutting the strips into small pearl size balls. Roll the balls into a round shape, place them into a container and dust them with extra tapioca starch.
3. To cook the tapioca pearls, remove any extra tapioca flour then place into boiling water for 5 minutes before draining and placing in fresh, cold water.
4. To make the syrup, simply add the other 50ml of espresso to a small pan with 50g of dark brown sugar. Bring to a simmer before mixing in 6g of tapioca starch.
5. Once the tapioca starch has dissolved, pass through a sieve and leave to cool. Then add your cooked tapioca pearls.
6. To assemble, add some of your tapioca pearl mixture to a glass with lots of ice and top off with ice cold milk of your choice. Enjoy!