Iced Tapioca Pearl and Jelly Drink

Iced Tapioca Pearl and Jelly Drink

This sweet, thirst-quenching drink is popular during the sizzling summer months. In restaurants, it’s served in a fancy glass with a spoon and a straw; street vendors serve it in a plastic cup or bag with a straw.

Ingredients:

8 cups (2 liters) water

1 bar white agar-agar, flaked (or 1 tablespoon gelatin powder)

1 1/2 cups (300 g) dark brown sugar

1/2 cup (50 g) dried tapioca pearls, boiled (to yield 2 cups/200 g)

Ice cubes

Serves 4 to 6 

Preparation time: 30 minutes

Direction:

1. To make the jelly, bring 2 cups (500 ml) of the water to a boil in a saucepan. Add the agar-agar flakes and stir constantly over low heat until flakes are completely melted (if using gelatin powder, stir until the powder is completely dissolved). Transfer to a tray or baking dish and set aside to cool at room temperature. When cooled, it should be firm. Cut into small dice using a knife.
2. To make the sugar syrup, bring the remaining 6 cups (1.5 liters) of water to a boil in a saucepan. Add the sugar and stir constantly over medium heat for 5 minutes. Set aside to cool.
3. Place the cooked tapioca pearls and jelly in glasses. Pour the syrup into the glasses and top with ice cubes as desired.