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Hibiscus Flower Pudding with Tapioca Pearls

A scrumptious and beautiful staple, this Hibiscus Flower Pudding with Tapioca Pearls is an absolute show-stopping dessert. The addition of Suncore Foods® Globe Amaranth Flowers Superbloom gives this dessert cup a subtle floral taste combines with the stunning pink hue of Suncore Foods® Fuchsia Hibiscus Supercolor 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 Supercolor Powders & products – – the possibilities are endless, so go and experiment! Add some creative coloring to your next dish!

Ingredients

Boba:
100g tapioca starch
10g cane sugar
65g hot water

Hibiscus Flower Jelly:
3/4 cup Suncore Foods® Globe Amaranth Flowers Superbloom tea
1/4 cup maple syrup
1/2 tsp agar agar powder
1/2 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder

Coconut and Hibiscus Flower Layer:
200g coconut milk
3 tbsp maple syrup
1/2 tsp agar agar powder
1 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder


Directions

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. Make the Jelly — Add water to a saucepan, and bring up to a boil. Add Suncore Foods® Fuchsia Hibiscus Supercolor 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. Make the Coconut Amaranth Flower Layer — Add coconut milk, to a saucepan, and bring it up to boiling. Add Suncore Foods® Fuchsia Hibiscus Supercolor 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.


 


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