Southeast Asian Iced Bubble Tea

Name: Southeast Asian Iced Bubble Tea
Yield: Yield: 8 Portions
Cuisine: Chinese
Ingredients: 1 stalk lemongrass, bruised, coarsely chopped; 1 gal/3.84 L boiling water; ½ oz/14 g mint leaves; 2 fl oz/60 mL lime juice; 4 oz/113 g palm sugar; ¾ oz/21 g jasmine tea leaves; ½ oz/14 g galangal, peeled, very thinly sliced; 12 oz/340 g large tapioca pearls for bubble tea, about ¼ in/6 mm in diameter; 5 kaffir lime leaves, bruised; ½ oz/14 g ginger, peeled, very thinly sliced

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

12 oz/340 g large tapioca pearls for bubble tea, about ¼ in/6 mm in diameter

Asia
Taiwan
Street Food
Drinks
Vegan
Gluten-free

Method

Simmer the tapioca pearls in about 2 qt/1.92 L water over medium heat for about 5 minutes, until the pearls have a pleasant chewiness. Drain and rinse with cold water. Set aside.
For the tea, combine the lemongrass, lime leaves, mint, galangal, ginger, and jasmine tea leaves in a pot and add the boiling water. Allow to steep off the heat for about 15 minutes.</