Tapioca Pearl Balls in Ginger Syrup

• Soak mung beans for 4 hours

Nutrition values are AI-estimated based on ingredients.

• 100g shelled mung beans
• 30g granulated sugar
• 1 tsp fried shallots
• Pinch of salt
• 300ml water (for boiling tapioca pearls)
• 100g small tapioca pearls
• 1/4 tsp salt (for tapioca dough)
• 100g tapioca starch
• 200ml water (for ginger syrup)
• 80g palm sugar
• Small piece of ginger, shredded
• Roasted peanuts
• Roasted sesame seeds

1. 1Place 100g of shelled mung beans in a pot with water and boil over low heat for 10 minutes until soft.
2. 2Mash the cooked mung beans thoroughly in the same pot.
3. 3Add 1 teaspoon of fried shallots and 30g granulated sugar, plus a pinch of salt to the mashed mung beans and mix well.
4. 4Roll small portions of the mung bean mixture into smooth, spherical balls for the filling.
5. 5In a glass pot, bring 300ml of water and 100g of small tapioca pearls to a boil.
6. 6Add 1/4 teaspoon of salt to the simmering tapioca pearls.
7. 7Gradually add 100g of tapioca starch, stirring with a spatula until it forms a cohesive dough.
8. 8Flatten small pieces of the tapioca dough, place a prepared mung bean ball in the center, wrap the dough, and roll into smooth, translucent balls.
9. 9Bring water to a boil in a separate pot.
10. 10Carefully drop the tapioca-mung bean balls into the boiling water and cook until they float to the surface.
11. 11Immediately transfer the cooked balls to a bowl of cold water to stop the cooking process.
12. 12For the ginger syrup, combine 200ml of water, 80g of palm sugar, and shredded ginger in a pot and bring to a boil.
13. 13Drain the tapioca-mung bean balls from the cold water and add them to the hot ginger syrup.
14. 14Serve the Tapioca Pearl Balls in Ginger Syrup warm, garnished with roasted peanuts and roasted sesame seeds.

These instructions are our analysis of the original video. Watch on YouTube →