Green Tea Tapioca Recipes

Steps:

• Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
• Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
• Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
• While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
• Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.).
• Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
• Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

Steps:

• Add dry tapioca balls in a pot, and cover with water.
• Turn on medium to high heat, and wait until the water comes to a boil.
• Watch closely, so as not to let the tapioca get mushy.
• When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
• In another medium sized pot, add the coconut milk (and or cream).
• Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
• Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
• To make things easier, place the muffin cups in a muffin tin.
• Fill each cup with about 1" of tapioca.
• Follow by topping each with another 1" of coconut pudding.
• Set tray in the refrigerator to cool (this will also let the coconut cream further set).
• Serve when you can no longer resist staring at them!