Amaranth Flower Pudding with Tapioca Pearls
Delicate and beautiful, this Amaranth Flower Pudding with Tapioca Pearls is an absolute show-stopping dessert. Layers of smooth and creamy, vegan pudding are topped off with fun and chewy tapioca pearls both infused with Suncore Foods® Amaranth Flowers Tea and Suncore Foods® Flamingo Pink Pitaya Powder. The delightful Amaranth Flower Tea with Pink Pitaya offer delicious goodness as well as a beautiful pastel pink color. Make your weekend tea parties extra, extra fancy with this light and delicious dessert!
Prepare the Globe Amaranth Flower Tea:
Combine 1 1/2 cups hot water and 1-2 tbsp Suncore Foods® Globe Amaranth Flowers, leave to brew, covered for 15 minutes. Strain mixture through a fine mesh sieve.
100g tapioca starch
10g cane sugar
65g Suncore Foods® Globe Amaranth Flowers Tea
Globe Amaranth Flower Jelly:
3/4 cup Suncore Foods® Globe Amaranth Flowers Tea
3 tsp Suncore Foods® Flamingo Pink Pitaya Powder
1/4 cup maple syrup
1/2 tsp agar agar powder
Coconut and Globe Amaranth Flower Layer:
1/4 cup Suncore Foods® Globe Amaranth Flowers Tea
120g coconut milk
3 tbsp maple syrup
1/2 tsp agar agar powder
1. Make the Boba — Place tapioca starch and sugar into a bowl. Set aside. Bring Suncore Foods® Globe Amaranth Flowers tea to a boil. (Water must be boiling hot or the mixture will not form). Pour hot water to tapioca mixture, quickly mix the mixture with a pair of chopsticks. Transfer dough on a lightly tapioca floured surface, knead the dough until it becomes uniform, soft and elastic. Add more tapioca starch if needed. Roll out dough into a square shape. Cut into small cubes and roll each into a ball. Lightly dust balls with tapioca flour. In a medium pot, boil enough water to cover the tapioca balls. Add the tapioca balls into the water. Stirring to prevent sticking. Let boil until tapioca balls float to the top. Reduce the heat to low, cover with lid and let simmer for 15 minutes. Turn off the heat, keep the lid on, let sit for 10 minutes. Drain the tapioca pearls, add 2 tablespoons of sugar to prevent sticking.
2. Globe Amaranth Jelly — Add globe amaranth flower tea to a saucepan, bring up to a boil. Add agar powder and cook until dissolved, whisking constantly. Whisk in maple syrup, Suncore Foods® Flamingo Pink Pitaya Powder, and continue to simmer for 1 minute. Turn off the heat. Pour jelly into serving glass, refrigerate until set.
3. Coconut Amaranth Flower Layer — Add coconut milk, globe amaranth flower tea to a saucepan, bring up to a boil. Add agar powder and cook until dissolved, whisking constantly. Whisk in maple syrup, continue to simmer for 1 minute. Turn off the heat . Allow to cool. Pour mixture over the jelly. Refrigerate until set.