Flamingo PInk Pitaya Pudding with Tapioca Pearls
A scrumptious and beautiful staple, this Flamingo PInk Pitaya Pudding with Tapioca Pearls is an absolute show-stopping dessert. The addition of Suncore Foods® Globe Amaranth Flowers gives this dessert cup a subtle floral taste combines with the stunning pink hue of Suncore Foods® Pink Pitaya Powder — It's perfect for summertime or anytime you want a refreshing, creamy, fragrant yet refreshing treat. Of course, with Suncore Foods® incredible collection of powders & products – – the possibilities are endless, so go and experiment! Add some creative coloring to your next dish!
100g tapioca starch
10g cane sugar
65g hot water
Pink Pitaya Jelly:
3/4 cup Suncore Foods® Globe Amaranth Flowers tea
1/4 cup maple syrup
1/2 tsp agar agar powder
1/2 tsp Suncore Foods® Pink Pitaya Powder
Coconut and Pink Pitaya Layer:
200g coconut milk
3 tbsp maple syrup
1/2 tsp agar agar powder
1 tsp Suncore Foods® Pink Pitaya Powder
1. Make the Boba — Place tapioca starch and sugar into a bowl. Set aside.
Bring water to a boil (water must be boiling hot or the mixture will not form). Pour hot water into the tapioca mixture, quickly mix the mixture with a pair of chopsticks. Transfer dough on a lightly tapioca floured surface, and 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 a lid and let simmer for 15 minutes. Turn off the heat, keep the lid on, and let sit for 10 minutes. Drain the tapioca pearls, and add 2 tablespoons of sugar to prevent sticking.
2. Pink Pitaya Jelly — Add water to a saucepan, and bring up to a boil. Add Suncore Foods® Pink Pitaya Powder, agar powder, and cook until dissolved, whisking constantly. Whisk in maple syrup and continue to simmer for 1 minute. Turn off the heat. Pour jelly into the serving glass, refrigerate until set.
3. Coconut Pink Pitaya Layer — Add coconut milk, to a saucepan, and bring it up to boiling. Add Suncore Foods® Pink Pitaya Powder, agar powder, and cook until dissolved, whisking constantly. Whisk in maple syrup, and continue to simmer for 1 minute. Turn off the heat. Allow cooling. Pour the mixture over the jelly. Refrigerate until set.