8 Tasty and Tempting Topping Recipes to Make at Home

If you love taro and are thinking of making taro jelly at home, or if you're planning to open a bubble tea shop, this article is perfect for you. Let’s explore Mytour’s guide to making taro jelly right at home.

Ingredients:

• 300g taro
• 80ml taro syrup
• 50g tapioca starch
• 30g sugar
• 1 tablespoon salt

Instructions:

• Prepare and Marinate the Taro: Peel the taro, then soak it in a dilute saltwater solution for 10 minutes, rinse it with clean water, and drain. Cut the taro into small cubes and place them in a bowl. Marinate the taro with 30g of sugar and 60ml of taro syrup to achieve a purple hue, then mix everything well.
• Cook and Coat the Taro: Place a pot on the stove, add the marinated taro and any leftover syrup from the bowl. Turn the stove to medium heat, and stir constantly to prevent burning at the bottom of the pot. Continue stirring until the syrup begins to simmer, then cover and cook for about 7-10 minutes to thicken the syrup and slightly cook the taro. Remove the pot and let the taro cool. Once cooled, mix in 50g of tapioca starch to coat the taro cubes evenly.
• Cook the Taro Jelly: In a pot, add about 1 liter of water and bring to a boil over medium heat. Gradually drop the taro pearls into the boiling water, stirring gently to prevent sticking. Boil the taro for about 8 minutes, and when the coating turns translucent, remove the pearls and place them in a bowl of cold water for 3 minutes. Drain and add 20ml of taro syrup to the bowl. Your taro jelly is now ready to enjoy!

Brown Sugar Tapioca Pearls, also known as black sugar pearls, have become a popular snack and topping for the trendy brown sugar bubble tea. Instead of buying pre-made pearls that are both expensive and potentially unsafe, you can now easily make them at home using this simple yet delicious recipe.

Ingredients:

• Serves: 4 people
• Tapioca starch: 100g
• Brown sugar: 120g
• Rice flour: 20g
• Cocoa powder: 3g

Instructions:

• Step 1: Combine 100g of tapioca starch and 20g of rice flour. Next, bring 50g of brown sugar and 3g of cocoa powder to a boil to create the syrup that will give the pearls their color. Once the mixture boils, gradually add it into the flour mixture.
• Step 2: Slowly pour hot water (about 150ml) into the flour mixture while stirring constantly to ensure the flour absorbs the liquid evenly. Continue adding water and kneading until the dough becomes smooth and elastic. Then, divide the dough into small portions and roll them into balls about 0.5cm in diameter.
• Step 3: Dust the formed pearls with some additional tapioca starch to prevent them from sticking together. Stir them until the pearls are evenly coated.
• Step 4: Cooking the pearls: Bring a pot of water to a boil, then add the tapioca pearls. When they rise to the surface, turn off the heat and cover the pot. Let the pearls sit for 20 minutes to fully cook. Afterward, transfer them into cold water to cool down.
• Step 5: Preparing the syrup: Boil 70g of brown sugar with 100ml of water, then remove from heat. Soak the pearls in this syrup for about 30 minutes to allow the pearls to absorb the sweet flavor.
• Step 6: The brown sugar tapioca pearls will be chewy and sweet, perfect for pairing with milk tea or fresh milk. Making these pearls at home is both safe and budget-friendly. So, if you already have your milk tea, why not try this delicious recipe for the pearls and enjoy a tasty treat?

When you think of white tapioca pearls, you probably picture them in a cup of milk tea. These cups are filled with all sorts of toppings, including black tapioca pearls, cheese jelly, lotus seeds... and of course, the beautiful white tapioca pearls. These translucent pearls add an elegant touch, making your drink look more refined and appealing. Traditional white tapioca pearls are chewy, smooth, and fun to eat.

Ingredients:

• 300g white sugar
• 25g soft agar powder
• 5g firm agar powder (fish-shaped agar)
• 1 liter of water

Instructions:

• Bring 1 liter of water to a boil over low heat, then add the firm agar powder and stir until dissolved. Mix the soft agar powder with sugar, then add it to the boiling water, stirring until the sugar fully dissolves. Let it cook until the liquid thickens, then remove from heat.
• Prepare a bowl of ice water and pour in about 1/2 cup of vegetable oil to create a layer separating the oil from the water.
• Pour the agar mixture into a clean bottle with a pointed tip (similar to the bottles used for dipping sauce). Ensure the bottle can withstand heat.
• Drop the agar mixture into the oil layer drop by drop. As the drops pass through the oil, they form into round pearls, then sink to the bottom and harden when they hit the ice-cold water, forming white tapioca pearls.
• Finally, remove the pearls, rinse off the oil, and toss them with some sugar and lime to enhance the flavor.

When it comes to cheese jelly, many of you probably imagine a piece of jelly with a small piece of cheese in the center. However, with this innovative recipe, you can enjoy the rich and creamy flavor of cheese along with a chewy tapioca pearl coating on the outside, creating a delightful and irresistible treat. Why wait? Try making these heavenly cheese jelly balls today!

Ingredients:

• 2 packs of Laughing Cow cheese
• 100g white sugar
• 100g tapioca starch

Instructions:

• Cut the cheese into four pieces, roll each piece in sugar, and gently shape them into balls.
• Quickly coat the cheese balls in tapioca starch and leave them for 3 to 5 minutes to allow the sugar and starch to absorb evenly.
• Boil water for cooking the cheese balls. When the water is gently simmering, drop the cheese balls in and stir lightly to prevent them from sticking to the pot or each other.
• Mix 2 tablespoons of sugar with 100ml of water, then remove the cooked cheese balls and place them in the sugary water to cool.

Bubble tea has always been a timeless business trend, with everyone eager to start their own bubble tea shops. But how do you make a quality cup of bubble tea? If you're wondering how to make a delicious and visually appealing water chestnut jelly at home, follow this guide from Mytour to create a perfect treat for yourself and your family. This recipe will also come in handy if you're thinking about starting your own bubble tea business!

Ingredients:

• 500g water chestnuts
• 200g sugar
• 300g tapioca starch
• 1 bunch of pandan leaves, butterfly pea leaves
• 1 liter of water

Instructions:

• Step 1: Wash and peel the water chestnuts, then cut them into small cubes. Wash the pandan and butterfly pea leaves, blend each with 200ml of water, then strain each separately to extract the juice for coloring the water chestnuts.
• Step 2: Once the water chestnuts have absorbed the color, remove them and let them dry with a paper towel or air-dry to avoid them becoming soggy when coated in starch.
• Step 3: Place the colored water chestnuts into a bowl of dry tapioca starch. Toss them well to ensure they are evenly coated, then sift the mixture to remove any excess starch.
• Step 4: Boil about 1 liter of water, then add the coated water chestnuts and cook until the outer coating becomes transparent and fully cooked. Remove them and place them in a bowl of cold water to cool. These jelly pearls can now be added to your bubble tea.

To create a delicious drink, it's essential to have tasty toppings, especially tapioca pearls. Butterfly pea tapioca pearls are a unique twist, infused with the natural blue color from butterfly pea flowers, offering a distinct flavor. Today, Mytour will show you how to make these stunning, naturally blue tapioca pearls that pair perfectly with the chewy, white tapioca pearls.

Ingredients:

• 5 grams of butterfly pea flowers
• 100 ml hot water
• 800 ml water
• 3 grams of agar-agar powder (crunchy type)
• 10 grams of agar-agar powder (chewy type)
• 150 grams of sugar
• 100 ml vegetable oil
• 10 ice cubes
• 1 bowl of cold water
• 1 piece of lime

Instructions:

• Step 1: Place the butterfly pea flowers in a bowl, then pour hot water over them. Let it steep for 5 minutes until the flowers release their color. Strain the mixture, discarding the flowers.
• Step 2: Add sugar to a bowl, followed by the crunchy and chewy agar-agar powders. Stir well to combine.
• Step 3: In a pot, add 800 ml of water along with the sugar-agar mixture. Stir until the sugar and agar dissolve completely. Heat the mixture on the stove until it boils, stirring constantly to ensure it doesn’t stick.
• Step 4: Pour the butterfly pea flower liquid into the boiling agar mixture, stir well, and let it cook until it boils again. Let it cool for about 10 minutes.
• Step 5: Prepare a bowl of cold water to form the tapioca pearls. Add ice cubes and pour in vegetable oil. The oil will float on top of the water.
• Step 6: Scoop the agar mixture into a plastic bottle, seal it tightly, and squeeze drops into the cold water. Each drop will form a round pearl shape that sinks to the bottom. Scoop out the pearls and set them aside. The process is complete.

If you're a fan of bubble tea, the name 'Golden Bubbles' or 'Trân Châu Hoàng Kim' will be no stranger to you. These golden bubbles are sweetened with brown sugar and honey, offering a chewy, satisfying texture. They are the iconic topping of the famous KOI bubble tea.

Ingredients:

• 100g tapioca flour
• 950ml water
• 170g Korean brown sugar
• 30g honey

Instructions:

• Step 1: Bring 900ml of water to a boil over high heat. Once it begins to boil, add 70g of brown sugar and stir until dissolved. When the water boils again, reduce the heat to medium. In a separate bowl, create a well in 100g of tapioca flour and gradually pour in the brown sugar syrup. Stir with chopsticks until the dough begins to form clumps, then knead until smooth. Add 10ml of honey and knead until the honey is fully incorporated. If the dough is too sticky, sprinkle it with a little flour to make it smoother.
• Step 2: Pinch off small pieces of dough and roll them into balls about 0.5cm in diameter, roughly the size of a pinky fingertip.
• Step 3: Bring the syrup back to a boil over medium heat, then add the dough balls. Let them cook for 25-30 minutes until they become translucent on the outside with a slight white center. Prepare a bowl of ice water and drop the cooked bubbles in to chill.
• Step 4: Combine 150ml of water, 100g of brown sugar, and 20ml of honey in a bowl. Stir to create a syrup for soaking the golden bubbles. This helps preserve their sweetness and keeps them from sticking together, making them even better when soaked overnight.
• Step 5: And there you have it! The golden bubbles are ready to pair with your tea or bubble tea for the perfect topping.

Fresh cheese jelly in bubble tea has quickly become a sensation, known for its rich and creamy flavor. If you're craving this treat, Mytour is here to show you how to make this indulgent cheese jelly to pair perfectly with milk tea, and it’s surprisingly easy and quick. Let’s dive into the recipe!

Ingredients:

• Teama cream cheese
• Gelatin powder
• Unsweetened fresh milk
• Rich's non-dairy cream
• White sugar

Instructions:

• Step 1: Mix one packet of gelatin powder with 300g of sugar.
• Step 2: Boil 1 liter of water, then remove from heat and gradually add the gelatin-sugar mixture, stirring until fully dissolved. Return to the heat and bring to a simmer. Cook for 3 minutes, stirring constantly to prevent burning.
• Step 3: While still on low heat, add 300g of mashed Teama cream cheese and whisk until fully blended into the jelly mixture. Remember to peel the cheese before adding it.
• Step 4: Pour in 2 packs of unsweetened fresh milk and stir until well combined.
• Step 5: Pour in 300ml of Rich’s non-dairy cream and stir once more.
• Step 6: Pour the cheese jelly mixture into 4 stainless steel trays to cool. Store them in the fridge to set.