• of the traditional desserts (sweet soups, mochi, pastries)
• savory dishes in some regions

Its taste is mild, neutral, or slightly vanilla/hazelnut. 

Its creamy texture makes it a cult ingredient on the Asian continent, including in bubble tea, which can be found in countless street markets.

Rich in fiber, potassium and vitamin B, it is filling, nutritious and represents a beneficial food source in many parts of the world.

Bubble tea (珍珠奶茶) was born in Taiwan in the 1980s.
 Originally, it was mixed with green or black tea and tapioca.

Taro was not the “historical” version, but it quickly established itself as a popular variation, seen as a dessert and a convivial moment to share.

Taro bubble tea is a good example:

• there modern Asian culinary creativity
• the mixture between tradition (taro) And contemporary drink (bubble tea)

Differences between countries

• Taiwan : more natural and authentic taste
• China : often very sweet, creative versions
• Japan : refined aesthetics, less sweet
• Southeast Asia : bright colors, sometimes a very "dessert" version“

Taro Delyss, for ultra-creamy bubble teas

Our Taro Delyss organic taro powder is authentic. It contains no coloring (which can happen in some taro products) and will give a smooth, creamy texture that will enhance your recipes. Finding whole taro tubers is difficult in France, and Taro Delyss is a perfect alternative. 

Taro bubble tea (1 large glass)

Ingredients

Tapioca pearls (boba)

• 50g of black tapioca pearls (boba)*
• Water for cooking
• 1 to 2 tablespoons of brown sugar or syrup (optional)

Taro tea

• 2 tbsp Taro Delyss powder
• 200 ml of milk (or plant-based milk: oat, soy, coconut…)
• 100 ml of brewed black or green tea (optional)
• 1 to 2 tablespoons of sugar or syrup (to taste)
• (optional): 1 tbsp sweetened condensed milk or vanilla extract
• Ice

Cook the tapioca pearls for 10 minutes in boiling water. When they become very soft, drain them. Rinse them in cold water and then mix with a little brown sugar or syrup (optional).

In a blender, mix the plant-based milk (ideally coconut), 2 tablespoons of Taro Delyss, sugar (to taste) and (optional) tea infusion and/or sweetened condensed milk and/or vanilla extract.

Pour the cooled tapioca pearls into a tall glass and top with the blended taro. Enjoy!

*Caution: Tapioca pearls (boba) are quite large, elastic and sticky. As a result, they can be difficult to chew and pose a choking hazard, especially for young children. Feel free to skip this step, as the recipe is delicious even without tapioca pearls!

From what age?

Not recommended for children under 4 years old

Between 4 and 6 years old: only under supervision

After 6 years: generally OK if the child chews well

L’article Un bubble-tea au taro ultra-crémeux, parfait pour cet été ! est apparu en premier sur Ube Delyss.

L’article Un bubble-tea au taro ultra-crémeux, parfait pour cet été ! est apparu en premier sur Ube Delyss.