http://www.flickr.com/photos/32356625@N00/tags/bubble/ Fri, 22 Jun 2007 11:32:46 -0700 Fri, 22 Jun 2007 11:32:46 -0700 http://www.flickr.com/ http://farm1.staticflickr.com/173/buddyicons/32356625@N00.jpg?1177736269#32356625@N00 http://www.flickr.com/photos/32356625@N00/tags/bubble/ http://www.flickr.com/photos/32356625@N00/591641446/ <p><a href="http://www.flickr.com/people/32356625@N00/">musicpb</a> posted a photo:</p> <p><a href="http://www.flickr.com/photos/32356625@N00/591641446/" title="Mango Bubble Smoothies"><img src="http://farm2.staticflickr.com/1134/591641446_bb59c8b20c_m.jpg" width="240" height="213" alt="Mango Bubble Smoothies" /></a></p> <p>I've had bubble &quot;tea&quot; a few times, but I never really paid attention to how they were made. I recently made a point to pay closer attention, and I decided that it looked like something I could make at home. The worker I observed added fresh fruit, evaporated milk, ice, and a dark syrup, blended it, and poured it over black tapioca pearls.<br /> <br /> I found the tapioca and large bubble tea straws at an Asian grocery store (both were under a buck). I learned that the dark syrup is actually just a simple syrup made with half brown sugar.<br /> <br /> Here is how I made mine (I did this by weight; I have included my guess at the volume measures):<br /> <br /> 500 grams fresh mango (about 2 1/2 cups)<br /> 200 grams evaporated milk (about 2/3 cup)<br /> 200 grams syrup (about 2/3 cup--to taste, based on the sweetness of the fruit)<br /> <br /> I blended these ingredients together. The mixture tasted so good that I decided I didn't want to dilute it with ice, so I poured in into my ice cream maker, and froze it until it was the texture of a milkshake. If you have a good blender, this could also be made with ice.<br /> <br /> Finally, I poured it over about 1/4 to 1/3 cup of tapioca pearls, stirred, and served.<br /> <br /> Syrup<br /> 1 cup water<br /> 1/2 cup sugar<br /> 1/2 cup brown sugar<br /> <br /> Bring to a boil, turn off heat, and cover until cool.<br /> <br /> Tapioca Pearls<br /> I read that you should have a minimum ratio of 7:1 water to tapioca. My package said 10:1, so I went with that. I brought 16 cups of water to a boil and added the tapioca. When they floated, I covered the pot, reduced the heat to medium and cooked for 5 minutes. Then I drained the tapioca, stirred them with a bit of syrup to keep them from sticking, and chilled them for later. I think these have the best texture at room temperature, so I set them out a little bit before making the drink.<br /> <br /> I think the tapioca I purchased must have been parboiled. Some of the other types have to be cooked for 20 to 40 minutes.</p> Fri, 22 Jun 2007 11:32:46 -0700 2007-06-21T22:27:14-08:00 nobody@flickr.com (musicpb) tag:flickr.com,2004:/photo/591641446 Mango Bubble Smoothies <p>I've had bubble &quot;tea&quot; a few times, but I never really paid attention to how they were made. I recently made a point to pay closer attention, and I decided that it looked like something I could make at home. The worker I observed added fresh fruit, evaporated milk, ice, and a dark syrup, blended it, and poured it over black tapioca pearls.<br /> <br /> I found the tapioca and large bubble tea straws at an Asian grocery store (both were under a buck). I learned that the dark syrup is actually just a simple syrup made with half brown sugar.<br /> <br /> Here is how I made mine (I did this by weight; I have included my guess at the volume measures):<br /> <br /> 500 grams fresh mango (about 2 1/2 cups)<br /> 200 grams evaporated milk (about 2/3 cup)<br /> 200 grams syrup (about 2/3 cup--to taste, based on the sweetness of the fruit)<br /> <br /> I blended these ingredients together. The mixture tasted so good that I decided I didn't want to dilute it with ice, so I poured in into my ice cream maker, and froze it until it was the texture of a milkshake. If you have a good blender, this could also be made with ice.<br /> <br /> Finally, I poured it over about 1/4 to 1/3 cup of tapioca pearls, stirred, and served.<br /> <br /> Syrup<br /> 1 cup water<br /> 1/2 cup sugar<br /> 1/2 cup brown sugar<br /> <br /> Bring to a boil, turn off heat, and cover until cool.<br /> <br /> Tapioca Pearls<br /> I read that you should have a minimum ratio of 7:1 water to tapioca. My package said 10:1, so I went with that. I brought 16 cups of water to a boil and added the tapioca. When they floated, I covered the pot, reduced the heat to medium and cooked for 5 minutes. Then I drained the tapioca, stirred them with a bit of syrup to keep them from sticking, and chilled them for later. I think these have the best texture at room temperature, so I set them out a little bit before making the drink.<br /> <br /> I think the tapioca I purchased must have been parboiled. Some of the other types have to be cooked for 20 to 40 minutes.</p> musicpb food orange black milk tea drink beverage straw pearls homemade mango vegetarian bubble tropical smoothies smoothie tapioca mangoes http://www.flickr.com/photos/32356625@N00/591641180/ <p><a href="http://www.flickr.com/people/32356625@N00/">musicpb</a> posted a photo:</p> <p><a href="http://www.flickr.com/photos/32356625@N00/591641180/" title="Bubble Smoothie Ingredients"><img src="http://farm2.staticflickr.com/1346/591641180_b2d66a3f5e_m.jpg" width="240" height="186" alt="Bubble Smoothie Ingredients" /></a></p> <p>I've had bubble &quot;tea&quot; a few times, but I never really paid attention to how they were made. I recently made a point to pay closer attention, and I decided that it looked like something I could make at home. The worker I observed added fresh fruit, evaporated milk, ice, and a dark syrup, blended it, and poured it over black tapioca pearls.<br /> <br /> I found the tapioca and large bubble tea straws at an Asian grocery store (both were under a buck). I learned that the dark syrup is actually just a simple syrup made with half brown sugar.<br /> <br /> Here is how I made mine (I did this by weight; I have included my guess at the volume measures):<br /> <br /> 500 grams fresh mango (about 2 1/2 cups)<br /> 200 grams evaporated milk (about 2/3 cup)<br /> 200 grams syrup (about 2/3 cup--to taste, based on the sweetness of the fruit)<br /> <br /> I blended these ingredients together. The mixture tasted so good that I decided I didn't want to dilute it with ice, so I poured in into my ice cream maker, and froze it until it was the texture of a milkshake. If you have a good blender, this could also be made with ice.<br /> <br /> Finally, I poured it over about 1/4 to 1/3 cup of tapioca pearls, stirred, and served.<br /> <br /> Syrup<br /> 1 cup water<br /> 1/2 cup sugar<br /> 1/2 cup brown sugar<br /> <br /> Bring to a boil, turn off heat, and cover until cool.<br /> <br /> Tapioca Pearls<br /> I read that you should have a minimum ratio of 7:1 water to tapioca. My package said 10:1, so I went with that. I brought 16 cups of water to a boil and added the tapioca. When they floated, I covered the pot, reduced the heat to medium and cooked for 5 minutes. Then I drained the tapioca, stirred them with a bit of syrup to keep them from sticking, and chilled them for later. I think these have the best texture at room temperature, so I set them out a little bit before making the drink.<br /> <br /> I think the tapioca I purchased must have been parboiled. Some of the other types have to be cooked for 20 to 40 minutes.</p> Fri, 22 Jun 2007 11:32:44 -0700 2007-06-21T21:31:50-08:00 nobody@flickr.com (musicpb) tag:flickr.com,2004:/photo/591641180 Bubble Smoothie Ingredients <p>I've had bubble &quot;tea&quot; a few times, but I never really paid attention to how they were made. I recently made a point to pay closer attention, and I decided that it looked like something I could make at home. The worker I observed added fresh fruit, evaporated milk, ice, and a dark syrup, blended it, and poured it over black tapioca pearls.<br /> <br /> I found the tapioca and large bubble tea straws at an Asian grocery store (both were under a buck). I learned that the dark syrup is actually just a simple syrup made with half brown sugar.<br /> <br /> Here is how I made mine (I did this by weight; I have included my guess at the volume measures):<br /> <br /> 500 grams fresh mango (about 2 1/2 cups)<br /> 200 grams evaporated milk (about 2/3 cup)<br /> 200 grams syrup (about 2/3 cup--to taste, based on the sweetness of the fruit)<br /> <br /> I blended these ingredients together. The mixture tasted so good that I decided I didn't want to dilute it with ice, so I poured in into my ice cream maker, and froze it until it was the texture of a milkshake. If you have a good blender, this could also be made with ice.<br /> <br /> Finally, I poured it over about 1/4 to 1/3 cup of tapioca pearls, stirred, and served.<br /> <br /> Syrup<br /> 1 cup water<br /> 1/2 cup sugar<br /> 1/2 cup brown sugar<br /> <br /> Bring to a boil, turn off heat, and cover until cool.<br /> <br /> Tapioca Pearls<br /> I read that you should have a minimum ratio of 7:1 water to tapioca. My package said 10:1, so I went with that. I brought 16 cups of water to a boil and added the tapioca. When they floated, I covered the pot, reduced the heat to medium and cooked for 5 minutes. Then I drained the tapioca, stirred them with a bit of syrup to keep them from sticking, and chilled them for later. I think these have the best texture at room temperature, so I set them out a little bit before making the drink.<br /> <br /> I think the tapioca I purchased must have been parboiled. Some of the other types have to be cooked for 20 to 40 minutes.</p> musicpb food orange black milk tea drink beverage straw pearls homemade mango vegetarian bubble tropical smoothies smoothie tapioca mangoes