I didn’t set out to make Strawberry Milkshakes. I just didn’t know what to do with all the tapioca pearls I had cooked for my Taho, a Filipino version of the Chinese dessert called 豆腐花 or DouFuHua or DouFuFa. Basically, Taho is tofu pudding (like silky tofu) in a sweet syrup topped with tapioca pearls. I loved Taho and DouFuFa growing up and still do. I don’t know if it’s an acquired taste, but my family did not enjoy it at all. Oh well… maybe I’ll have them try it again another day.
Not wanting the Pearls to go to waste, I decided to make an American Milkshake and mix in the prepared Tapioca Pearls. Voilà! A mix of East and West that the boys couldn’t resist: a Bubble Milkshake!
Gingered Sweet Syrup
Place in a pot:
- 1 c coconut sugar, or your choice of sweetener
- 1 c water
Bring to boil and simmer for 10 minutes. Leave to cool and add:
- juice squeezed from 2 Tbsp minced ginger
I only had small tapioca pearls in my kitchen, but if you can get Boba Black Tapioca Pearls then they would be perfect for this recipe. Cook about 1/2 c pearls in 4 or 5 c simmering water until just cooked but not mushy. The time will depend on the size of pearls, around 8 to 25 minutes. When almost done and you can see just a small speck of white dots in their centres, drain, and rinse with cold water. They should be perfectly cooked, round in shape, and not mushy. Once cooled, add to the Gingered Sweet Syrup. You can store them in the syrup for a few days.
Pearls in Our Vegan Strawberry Milkshakes (Serves 2)
Place all ingredients in a high-speed blender:
- 2 c your choice of milk, I used Rice milk today
- 2 c fresh strawberries, feel free to adapt this recipe and use another berry or fruit
- 16 oz frozen bananas or 2 c Vanilla Soy Ice Cream
Purée until smooth. Place in glasses and add in as many Pearls and Syrup as you want. Enjoy!