One the dough has been refrigerated for an hour, it can be prepared into biscuits. Take the cling film off the dough and roll the entire dough in sugar. Using a sharp knife, slice the dough into 3mm thickness discs and place on a greaseproof paper. Make sure to place them with some space in between for the biscuits to expand.
Place in a pre-heated oven at 160 degrees for 18 minutes. Once baked, remove from the tray and place on a cooling rack to retain the crunch.
-1 Tablespoon Sugar (Plus
More If You Like It Sweeter)
-¼ Cup White Grape Juice
-½ Cup Ice Cubes (Plus 3-4
More Ice Cubes In A Separate Bowl)
-¼ Cup Heavy Cream
-½ Cup Frozen Mango Chunks (Partially
-½ Cup Dry Bubble Tapioca (Or
More If You Like)
-2 Tablespoons Honey
-Can Of Whipped Cream
-Bubble Tea Straws (Optional)
-Disposable Smoothie Cups
1. Bring a pot of water to a
full, rolling boil then add in the tapioca pearls. Instructions:
2. Stir the water slightly to
make sure that they do not stick together.
3. Let the water boil for about
4. Put a lid on the pot and
reduce the heat to medium.
5. Cook the tapioca pearls for
5-8 minutes, you can take one out with a slotted spoon and run it under cold water
for a few seconds then taste it to see if they are done. They should be tender
6. Drain the hot water with a
strainer and rinse the tapioca pearls in cold water for about 30 seconds.
7. Transfer the pearls to a
bowl and mix in 2 tablespoons of honey to make them sweet. Place the extra ice
cubes on top and set aside.
8. Pour white grape juice, ice
cubes, green tea powder and sugar into a large blender and blend until well
9. Add the heavy cream and the
mango chunks and blend on high speed for 3-5 minutes or until smooth and frothy,
add more sugar if desired.
10. Divide tapioca among 2 or 3
cups, and then pour the smoothie over the tapioca, making sure that all the
cups have about the same amount in them. top with whipped cream if desired.
11. Serve immediately with
bubble tea straws.
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