Red Bean Bubble Tea
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Bubble tea, pearl milk tea or boba tea is a Taiwanese hot or cold tea drink made out of flavour infused tea served with tapioca ball and or nata de coco. It was given the name bubble tea due to the foam created when preparing the tea which itself is called “pàomò” tea which if translated means “frothy/foamy” tea.
This was invented in Taiwan and it was credited to the Chun Shui Tang Teahouse in Taichung, Taiwan. It was said that the owner “Liu Han-Chieh” of the tea house was inspired by the Japanese preparation of cold coffee when he visited Japan during the 1980’s, he then applied the same process to his tea and the rest was history. Lin Hsiu Hui, the teahouse’s product development manager then experimented in adding sweetened tapioca balls into the iced tea drink during one of their meetings in 1988, it was well received which then resulted to adding it to their menu, it became their top selling product. It was then copied by many leading to its success nowadays.
I just started with black tea flavour with milk then since then different flavours were introduced and it can be distinguished into two types the fruit-flavoured teas and milk teas hence you see flavours like taro, red bean, strawberry, peach, melon and mango to name some. Today we will be making some red bean version which is our family favourite, with this we will be using some fresh milk and real red beans.
- ½ cup black tapioca pearls
- ½ cup brown sugar
- 3 cups water
- 3 bags black Tea
- 4 cups boiling water
- 1½ cup evaporated milk
- ¾ cup sweetened condensed milk
- 125 g dried red mung beans / adzuki
- 1½ cups water
- 1 cup sugar
- 1 tbsp butter
- Place water in a pot then bring to a boil. Add black tapioca pearls and sugar then cook until soft. Drain then set it aside.
- Soak dried red beans in enough water overnight.
- Place 1½ cups water and dried red beans in pot, bring to a boil then simmer for an hour or until the beans are soft.
- Place beans and remaining water in a food processor then process until it becomes a smooth paste.
- Heat butter in a non-stick pan, once melted add the red bean paste together with sugar, cook until it becomes a thick paste.
- Brew the tea in boiling water, place evaporated milk, condensed milk, tea and around 6 heaping tablespoons of the red bean paste in a blender, blend until frothy.
- Place milk tea in tall glasses, add some cooked sweetened tapioca pearls, add ice then serve.
You can adjust creaminess of this bubble tea by reducing hot water and replacing it with equivalent amount of evaporated milk, same with its sweetness just replace water with condensed milk.
You can also adjust the strength of the tea by adding or removing tea bags.