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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
A refreshing and elegant dessert that combines chewy tapioca pearls with creamy milk jelly, topped with a floral hint of osmanthus and sweet honey. These dainty flower-shaped bites are not only beautiful but also melt-in-your-mouth delicious — perfect for cooling off on a warm day or impressing guests at tea time.
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Recipe
xIngredients
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50g tapioca pearls
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250ml milk
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1 pack of jelly powder (agar-agar or similar)
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2 tsp dried osmanthus flowers (optional garnish)
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Honey (for drizzling)
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Water (for boiling)
Instructions
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Cook Tapioca Pearls:
Boil tapioca pearls in plenty of water for 15 minutes, stirring occasionally to prevent sticking. -
Rinse and Cool:
Drain and transfer the cooked tapioca into cold water to stop cooking and firm them up. Set aside. -
Prepare Milk Jelly:
In a saucepan, heat 250ml of milk, then add the jelly powder. Stir continuously over low heat until fully dissolved and smooth. -
Fill Molds:
Add a layer of tapioca pearls to the bottom of your mold or cup. Then slowly pour in the hot milk jelly mixture until the mold is full. -
Chill and Set:
Place the filled molds in the refrigerator for 1 hour, or until the jelly is fully set and firm. -
Garnish and Serve:
Unmold the jelly onto a serving plate. Drizzle with honey and sprinkle dried osmanthus flowers over the top for fragrance and visual appeal.
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