For the tapioca pearls
- 100 g tapioca starch
- 6 g matcha powder
- 65 g water
- 40 g sugar
For the matcha syrup
- 200 ml boiling water
- 70 g sugar
- 12 g matcha powder
- 1 tsp agar agar
For the panna cotta
- 400 ml coconut milk
- 200 ml almond milk
- 100 g sugar
- 3 tsp agar agar
- vanilla flavour
Make the tapioca pearls
- In a bowl, sieve together the tapioca starch and the matcha powder
- In a non-stick pan, melt the sugar with the water
- When the she sugar-water mix starts to boil, add the flour-matcha mix
- Mix thoroughly on low heat, until it turns into a dough
- Take off the fire and start kneading the dough with your hands until it becomes smooth
- Roll the dough into sticks
- Cut the sticks into small squares
- With the palm of your hand, or the tip of your fingers, shape the small dough bites into small pearls (use flour the prevent the balls from sticking to each other)
- Boil the pearls in water for 30 minutes, stirring occasionally
- After 30 minutes, drain the pearls and rinse them in cold water
- Soak the pearls in half of the matcha syrup and let cool in the fridge
Make the matcha syrup
- In a bowl, add boiling water to matcha powder
- Whisk vigorously, preferably with the help of a chasen (matcha whisk)
- Add sugar and keep whisking vigorously till you have a syrup
- Use one half of the syrup for soaking the tapioca pearls
- Boil the other half of the syrup for 1 minute with a dash of water and 1 tsp of agar agar. Use it later to top the panna cotta.
Make the panna cotta
- In a saucepan, whisk together coconut milk, almond milk, sugar, vanilla and agar agar
- Bring to a boil and let cook for 3 minutes
- Pour some tapioca pearls and matcha syrup in some tall glasses
- Pour the panna cotta over the tapioca pearls
- Let cool in the fridge for about 1 hour
- Once ready, top the panna cotta with the leftover matcha syrup, let cool 15 more minutes and serve.
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
Two of our favourite treats are bubble tea and panna cotta, so we decided to put them together in this delicious fusion dessert. We made the tapioca balls from scratch with tapioca starch, but if you are short on time you can buy them already made in your local asian market.
MAKE THE TAPIOCA PEARLS
In a bowl, sieve together the tapioca starch and the matcha powder. Then, in a non-stick pan, melt the sugar with the water, and when the liquid starts to boil, add the tapioca-matcha mix.
Mix on low heat until you have a sticky green dough. It's very sticky, but that's normal, so don't worry. Take off of the fire and start kneading the dough with your hands. Careful not to burn yourself as the dough might be hot! You only have to knead for about 5 minutes. Add some tapioca starch if the dough is too sticky.
When the dough is smooth, cut it into small chunks and then roll those into sticks. Then, cut the sticks into small squares, and roll the squares into small pearls. Use the palm of your hands to turn the squares into pearls. You can also use your finger tips.
Boil the pearls in water for 30 minutes, stirring occasionally or they'll stick to the bottom of the pan. After the 30 minutes, drain the pearls and rinse them in cold water, until they become cold. The pearls won't taste like much at this point, so soak them with half of the matcha syrup while you prepare the panna cotta.
MAKE THE MATCHA SYRUP
You can make this syrup as sweet as you like. So play around with the amount of sugar in the recipe and tweak it to your taste.
In a bowl, add boiling water to matcha powder. Whisk vigorously, preferably with the help of a chasen (matcha whisk). You need to whisk for about 3 minutes to make the matcha dissolve in the water.
Then, add sugar and keep whisking vigorously till you have a syrup. That's it. Now use half of the syrup to soak the tapioca pearls. The other half will be used later as the topping of the panna cotta.
MAKE THE PANNA COTTA
Making panna cotta vegan is actually super simple. In a saucepan, whisk together coconut milk, almond milk, sugar, vanilla and agar agar.
Bring to a boil and let cook for 3 minutes so that the agar agar is activated and will bind the panna cotta together.
In your favourite serving glass, pour some tapioca pearls and matcha syrup on the bottom. Then add the panna cotta and let cool in the fridge for about one hour. If you want to make the whole thing look like bubble tea, the use some tall glasses.
While the panna cotta cools down in the fridge you can prepare the topping. Take the leftover matcha syrup that you prepared before warm it up in a sauce pan with some water and with agar agar. Let boil for 1 minute and then pour it on top of the panna cotta. The panna cotta must be firm before you pour the gel over it.
We want the syrup to jellify on top of the panna cotta, that's why we combine it with the agar agar. Once ready, top the panna cotta with the leftover matcha syrup, let cool 15 more minutes and serve.
We hope you liked this fusion vegan panna cotta with bubbles. It's sweet, chewy, jelly, and an incredible mix of cultures in a cup. We think you might also like our golden nepalese minestrone and our vegan pad thai.
And if you have any tips or questions, we would love to hear from you in our comment section below.
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