Unique and Attractive Method to Make Mooncake with Jelly, Milk Tea, and Black Sugar Tapioca

How to make Milk Tea Jelly Mooncake with Black Sugar Boba

• 1

  Mixing the boba powder

  Put 100g of tapioca starch, 5g of high-quality powder, and 10g of cocoa powder into a bowl, mixing the mixture thoroughly so that when kneading the dough, it does not have white and black spots.

  After the mixture is well combined, gradually add 80ml of hot water. Continue mixing and kneading the dough until it forms a uniform, non-sticky mass.

  

  
• 2

  Forming the tapioca pearls

  Roll the dough into a long piece and then cut it into 4 small sections. Next, roll the cut pieces into long strands and cut them into small dough balls about 1cm long. This will speed up the process of shaping the tapioca pearls.

  Take a few dough balls and roll them evenly with your hands to form round tapioca pearls, then place them in a basket.

  Add a little tapioca flour into the basket to coat the pearls evenly, then gently shake the basket to prevent the pearls from sticking together.

  

  

  

  
• 3

  Boil the tapioca pearls

  Put 1/2 pot of water on the stove and boil until the water is really boiling. Pour the tapioca pearls into the pot, stirring gently to prevent them from sticking together.

  Boil until the tapioca pearls float to the surface, then reduce the heat and cook for an additional 3 minutes.

  Remove the tapioca pearls to a bowl, and while they are still hot, add 3 tablespoons of brown sugar and mix well until the sugar dissolves. Then let the sugar soak into the tapioca pearls for 30 minutes.

  

  

  

  
• 4

  Making Tea Jelly

  Put 1 liter of water on the stove and bring it to a boil. Turn off the heat and add 1 tea bag, cover it for 15 minutes to let the tea steep.

  Mix 250g of sugar and 10g of jelly powder in a bowl to prevent clumping when adding it to the pot.

  Open the pot, remove the tea bag, and pour the jelly mixture with sugar into the pot. Remember to pour it in while stirring evenly. Turn the heat to high until it boils.

  While cooking the jelly, be sure to stir consistently to avoid the jelly at the bottom of the pot burning. When the jelly mixture boils, reduce the heat and cook for another 2 minutes.

  Prepare 4 Mid-Autumn jelly molds, then pour the jelly mixture into each mold so that the jelly just covers the patterns, and wait for it to set.

  

  

  

  
• 5

  Making milk tea jelly

  Pour the remaining jelly water in the pot into 100ml of fresh milk, keep the heat low and stir well.

  Use a spoon to gently press the surface of the jelly in the mold to check if it has set. Then, use a toothpick to poke around so that when pouring the milk tea jelly, they can stick together.

  Pour the milk tea jelly water into the mold until it’s nearly full.

  Mix the prepared tapioca pearls well and pour them into the mold. For each mold, add 1 tablespoon of drained tapioca pearls in the center. Add more milk tea jelly water to fill the mold.

  

  

  

  
• 6

  Final product

  After the jelly has set, turn the mold upside down to remove the jelly cake. Now we have completed the black sugar milk tea jelly mooncake.

  In the center are the black tapioca pearls, the top layer is tea jelly, and the bottom layer is milk tea jelly. The cake is soft, smooth, with elasticity, the jelly has a chewy texture, the tapioca is chewy, and the cake has a moderate sweetness and a light fragrant aroma.