• Yvonne

黑糖珍珠厚鮮奶 (自製波霸粉圓) Brown Sugar Boba Milk Tea

聞名國際的台灣特色的TOP.1美食,非「珍珠奶茶」莫屬啦!以前住在台灣,我一年大概只會喝1~2杯珍奶 (從小媽媽就不讓我喝飲料),來美國後,也不知道是不是因為思鄉的緣故,經過飲料店總會不由自主地想來杯珍奶?每次喝珍奶的時候,就會覺得自己似乎離台灣好近。根本不是台灣人的丁先生更誇張,高中時還曾經愛喝珍奶到跑去LA的台灣飲料店打工,為了每天都可以來杯珍奶。最近防疫在家,少了很多買飲料的機會,最近想念起了台大附近的「青蛙撞奶」,所以決定自己搓粉圓、煮黑糖,配上香濃的鮮奶後~~~嗯~~~心情真愉悅!

The famous TOP.1 cuisine of Taiwan with international characteristics is the "Pearl Milk Tea"! I used to live in Taiwan. I probably only drink 1 to 2 cups of precious milk a year (my mother would not let me drink). After coming to the United States, I don’t know if it’s because of homesickness. Want a cup of precious milk? Every time I drink Jin milk, I feel like I am close to Taiwan. Mr. Ding, who is not a Taiwanese at all, is even more exaggerated. In high school, he once loved to drink Jin milk to work in a Taiwanese beverage shop that ran to LA in order to have a glass of Jin milk every day. Recently, epidemic prevention is at home, and there are fewer opportunities to buy drinks. I recently missed the "frog hitting milk" near the National Taiwan University, so I decided to rub myself round, boiled brown sugar, and served with fragrant fresh milk~~~ Hmm~~~ I feel so happy!



木薯粉 100g

黑糖 45g

水 60ml

黑糖 30g

{黑糖蜜 Molasses}

黑糖 100g

水 60ml

蜂蜜 15g



Tapioca 100g (¾ Cup+1Tbsp)

Brown Sugar 45g (3Tbsp)

Water 60ml (¼ Cup)

Brown Sugar 30g (2Tbsp)


Brown Sugar 100g (½ Cup)

Water 60ml (¼ Cup)

Honey 15g (1Tbsp)

作法 Instructions

1. 將水和黑糖3大匙加入鍋中以中小火煮至黑糖融化。

1. Add 3 Tbsp of water and brown sugar to the pot and cook over medium-low heat until the brown sugar melts.

2. 水滾後加入一半的Tapioca 木薯粉快速攪拌15秒鐘後熄火。

2. After boiling, add half of tapioca powder and stir quickly for 15 seconds before turning off the heat.

3. 關火後,將剩下一半的Tapioca 木薯粉加入鍋中攪拌成團。 3. After turning off the heat, add the remaining half of tapioca powder to the pot and stir to form a lump.

4. 粉圓麵團搓揉至光滑成團後,用擀麵棍將粉圓麵團壓扁。

4. After kneading the dough until it is smooth and smooth, use a rolling pin to flatten the dough.

5. 將壓扁的麵團切成1公分大小的小方塊。

5. Cut the flattened dough into small cubes 1 cm in size.

6. 小方塊搓成圓球,可以沾取一些木薯粉防止沾黏。

6. Rub the small cubes into a round ball, you can pick up some cassava powder to prevent sticking.

7. 將粉圓外層多餘的木薯粉過篩。

7. Sift the excess cassava powder from the outer layer of the powder circle.

8. 水滾後,加入粉圓,並且攪拌防止粉圓黏在鍋底。

8. After the water boils, add the powder circles and stir to prevent the powder circles from sticking to the bottom of the pot.

9. 攪拌至水再次煮滾後,蓋上鍋蓋,以小火煮15分鐘。

9. Stir until the water boils again, cover the pot and simmer for 15 minutes.

10. 等待15分鐘後熄火,打開鍋蓋,再次稍微攪拌後,蓋上鍋蓋,悶10分鐘。

10. Wait for 15 minutes, turn off the heat, open the lid, and after stirring again, cover the lid and let it sit for 10 minutes.

11. 撈出粉圓,加入2大匙黑糖攪拌均勻,可以防止粉圓沾黏,同時也能夠讓粉圓吸收黑糖的甜味。

11. Remove the powder balls, add 2 tablespoons of brown sugar and mix well to prevent the powder balls from sticking and at the same time to allow the powder balls to absorb the sweetness of brown sugar.

12. 熬煮{黑糖蜜Molasses},鍋子中加入水、黑糖、蜂蜜,以中小火熬煮至出現小泡泡並且濃稠,倒入瓶中,冷藏保存。

12. Boil {Black Molasses}, add water, brown sugar, and honey to the pot and cook on a medium-low heat until small bubbles appear and become thick. Pour into a bottle and store in a refrigerator.

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