Gourmet Geek: Bubble tea inspired ice pops

Even though Australia is not having much of a summer at the moment (I hate you rain) summer time to me usually means lots of cold drinks and ice cream galore. And in terms of drinks, my consumption of bubble tea usually skyrockets around this time as well. I prefer easyways over chatime but each to their own…..

So when i stumbled on these ice pops ideas inspired by my favourite drinks, i had to give them a try. And the results may i say were…interesting.

Out of the two tried, I must say that my favourite was the red bean ice pop. The tapioca balls froze really hard and never really softened, so i guess bubble milk tea remains best enjoyed in drink form. The ingredients are easy to pick up. Tapioca balls and red beans can be bought at most Asian supermarkets.

Bubble Milk Tea Ice Pops

adapted from Chow.com

Ingredients

For the tapioca pearls:

  • 3 1/2 cups water
  • 1/2 cup black tapioca pearls
  • 60g packed dark brown sugar

For the milk tea base:

  • 1 3/4 cups water
  • 6 Chinese black tea or English breakfast tea bags
  • 1 cup sweetened condensed milk
For the tapioca pearls:

  1. Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.
  2. Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl.
  3. Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.

For the milk tea base:

  1. Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes. Remove the pan from the heat, cover, and let sit for 10 minutes.
  2. Remove the tea bags, pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined.

To assemble the ice pops:

  1. Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator.
  2. After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.

 

Red Bean Ice Pops

adapted from Chow.com

Ingredients

  • 1 1/2 cups canned sweetened, mashed adzuki beans (i bought these from the asian supermarket)
  • 1/2 cup cream
  • 1 cup full cream milk
  • 1/4 cup  sugar
  • 1/8 teaspoon fine salt
  1. Place 1 cup of the beans and the cream in a large bowl and mix until evenly combined.
  2. Place the remaining 1/2 cup beans, milk, sugar, and salt in a blender and process until smooth. Pour into the bowl with the bean-cream mixture and stir to combine. (The beans will sink to the bottom.)
  3. Fill the pop molds halfway with the liquid part of the mixture. Use a spoon to evenly divide the beans left on the bottom of the bowl among the molds. Freeze until solid, at least 6 hours.

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