Chè bột lọc - Tapioca pearls in ginger syrup

By Helen Le Published: December 22, 2012

  • Prep: 45 mins
  • Cook: 15 mins
  • Ready In: 60 mins

  • Yield: 6 - 8 Servings

  • Place the tapioca starch in a large mixing bowl. Scoop out 4 tablespoons into a separate small bowl. Pour hot water into the small bowl. Stir well and wait 1 minute for it to cool down slightly. The hot water will slightly cook the starch and turn it into quite translucent paste.
  • Transfer the paste into the large mixing bowl to combine with the remaining tapioca starch. Knead well with your hands for about 3-5 minutes until the starch combines and turns into smooth non-sticky dough. Place the dough in a plastic bag to prevent it from drying up. Pinch a tiny piece of dough (size of little fingernail). Flatten it out into a thin disk, place the filling (1 whole peanut or 1 coconut dice) in the center, pinch the edges together and shape it into a smooth pearl. Repeat until you finish the dough.
  • To make the ginger syrup, dissolve sugar and salt in water. Add ginger and bring to a boil. Simmer on medium low heat for 5 minutes.
  • Cook the pearls in a pot of boiling water until they float to the surface. Cook 2 more minutes under medium heat and transfer them to a bowl of very cold water. Hot pearls will turn translucent when they meet cold water. If you make the pearls small enough, you should be able to see the fillings through the outter layer. Drain the pearls and transfer into the syrup. Serve hot.