← Nouns Cooking · Chinese

Ingredients

• 250 g taro, peeled and cut into small chunks
• 40 g Sugar
• 3 tsp loose black tea (or 3 tea bags)
• 250 ml boiling water
• 300 ml cold milk (or oat milk)
• 60 g quick-cook black tapioca pearls (optional)
• 1 tbsp brown sugar, for the pearls (optional)
• Ice

Method

1. Steam or boil the taro for 20–25 min, until completely soft when pierced. Mash it with the sugar and 3 tbsp of the milk; leave it a little chunky for texture.
2. Steep the tea in the boiling water for 5 min, strain and cool.
3. If using pearls, cook them according to the packet, usually 5–8 min, drain and toss with the brown sugar.
4. Spoon the taro paste and pearls into two tall glasses, add ice, then pour in the milk and the cooled tea. Stir well with a wide straw.

Tips

• Taro must be fully cooked: raw taro irritates the mouth and skin, so wear gloves when peeling.
• Use oat or soy milk for a dairy-free, vegan version. Contains caffeine.

Sources

Written in our own words after cross-checking these recipes:

Teak & Thyme Sift & Simmer Ang Sarap