蝶豆花奶茶粉圓【自製樹薯粉】Butterfly Pea Boba Pearls Milk Tea – Homemade Tapioca Starch

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◤深藍色粉圓

• 蝶豆乾花 Dried Butterfly Pea 20 顆
• 樹薯粉 Tapioca Starch 70 g
• 馬鈴薯澱粉 ( 片栗粉 ) Potato Starch 30g
• 海藻糖  Trehalose 2 小匙 （選擇性加入)
• 滾水 Boiling Water   100 ml

◤淺藍色

• 蝶豆乾花 Dried Butterfly Pea 10 顆
• 其他材料同上

◤蝶豆花粉圓奶茶

• 清水 Water 250 ml (透明糖水用)
• 葡萄糖漿 Glucose Syrup 60 ml
• 清水 Water  100 ml (蝶豆花茶用)
• 蝶豆花乾 Dried Butterfly Pea 30 顆
• 鮮牛奶或你喜歡的植物奶 Fresh Milk

◤自製樹薯粉做法

1.樹薯去皮，切大塊後再切丁

2.樹薯丁加入清水浸泡 2～3小時

3.用調理機打成泥，用棉布袋過濾纖維

4.剩下的液體放入大盤裡沉澱12小時，夏天送進冰箱

5.樹薯澱粉沉澱盤底，倒去上面的水

6.樹薯澱粉放在淺盤裡，乾燥機70C乾燥 3~4小時，或太陽曝曬

7.樹薯澱粉放入研磨機打磨成粉末

◤蝶豆花粉圓奶茶

1.樹薯粉、馬鈴薯澱粉及海藻糖拌均，均分成兩份備用

2.蝶豆乾花加入熱水煮成花茶，沸騰後變成深藍色，取出花乾，回鍋煮至大滾

3.大滾的花倒入其中一份乾粉裡，一邊攪拌樹薯粉，一邊倒入滾糖水燙熟樹薯粉，快速攪拌成濃稠的糊狀，攪拌至沒有粉粒，很黏稠

4.倒入另一半樹薯粉和片栗粉，攪拌成雪花狀的麵屑，刮下黏在碗邊碗底的澱粉 

5.　麵屑經過攪拌後稍為降溫，趁麵屑仍然溫熱，用手揉壓，搓揉至碗和手都沒有乾粉的光滑麵糰，多揉幾下粉圓的嚼勁會更好

6. 滾圓麵糰，按扁，用擀麵棍推開成長方形，切成顆粒大小一樣的方丁，大小隨意

7. 塑圓。注意粉圓煮熟後會膨脹，體積會比原來大一點。溫暖的麵糰容易塑形，動作要快一點。未處理的麵糰不用撕開，用濕布蓋好保溫保濕，麵糰保持溫暖便會黏軟，很容易塑形，若冷卻後變乾硬容易裂開，可噴點水 

8. 粉圓加入少許片栗粉，放入碗裡，蓋上另一隻碗，搖晃一下，便不會黏在一起

10. 預備大一點的鍋和足夠的水份，煮一鍋滾水，水滾後加入粉圓，下鍋後立即攪拌一下，大火煮至沸騰，調至中火煮約 5 分鐘 

11. 粉圓浮起來，調至最小火，加蓋煮 20 ~ 25 分鐘，大粉圓煮熟的時間要長一點，粉圓膨脹會吸收很多水份，煮粉圓要預備大一點的鍋子和足夠的水份

12. 悶至完全變成晶瑩剔透，即可起鍋食用

13. 製作透明糖水：清水加入葡萄糖漿攪拌至完全溶化

14. 製作蝶豆花茶：清水加入蝶豆花煮沸至深藍色

15. 杯裡放入煮熟的粉圓，依次加入透明糖水、蝶豆花茶、鮮奶，即可享用

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◤Blue Boba Pearls 
• 20 pieces of Dried Butterfly Pea
• 70g of Tapioca Starch
• 30g of Potato Starch
• 2 teaspoons of Trehalose (optional)
• 100ml of Boiling Water

◤Light Blue Boba Pearls
• 10 pieces of Dried Butterfly Pea
• Same ingredients as above

◤Butterfly Pea Milk Tea

• 250ml of Water (for syrup)

• 60ml of Glucose Syrup

• 100ml of Water (for Butterfly Pea tea)

• 30 pieces of Dried Butterfly Pea

• Fresh milk or your preferred plant-based milk

◤Homemade Tapioca Starch

1. Peel and cut cassava into large chunks and then into small cubes.
2. Soak the cassava cubes in water for 2-3 hours.
3. Blend the soaked cassava into a puree and filter out the fibers using a cotton cloth.
4. Set aside the remaining liquid in a large dish to settle for 12 hours. In the summer, it can be put in the fridge.
5. The tapioca starch settles at the bottom of the dish. Pour out the water on top.
6. Spread the tapioca starch in a shallow dish and dry it in a dehydrator at 70°C for 3-4 hours or under the sun.
7. Grind the dried tapioca starch into a powder using a grinder.

◤Butterfly Pea Tapioca Boba Milk Tea

1. Mix the tapioca starch, potato starch, and trehalose evenly and divide into two portions.
2. Boil the dried butterfly pea in hot water to make tea. It turns dark blue when it boils. Remove flowers and return the tea to the pot and boil again.
3. Pour the boiling tea into one portion of the dry powder and stir while pouring in boiling syrup to cook the tapioca starch. Quickly stir it into a thick paste, stirring until there are no lumps and it becomes very sticky.
4. Pour in the other half of the starch and mix it into a snowflake-like crumb. Scrape off the starch that sticks to the bowl.
5. After stirring the crumbs and slightly reducing the temperature, knead and roll them into a smooth dough without any dry flour on the bowl or hands. Knead it a few more times to make the pearls chewier.
6. Roll the dough into a ball, flatten it, push it into a rectangular shape with a rolling pin, and cut it into square pieces of equal size.
7. Mold the pearls. Note that the pearls will expand after being cooked, so the volume will be slightly larger than the original size. Warm dough is easier to shape, so move quickly. If the dough is not being processed, cover it with a damp cloth to keep it warm and moist. The dough will become soft and sticky, making it easy to shape. If it cools down and becomes dry and hard, you can spray it with some water.
8. Add a little potato starch to the pearls and put them in a bowl. Cover with another bowl and shake it to prevent them from sticking together.
9. Prepare a large pot and enough water to boil the pearls. Once the water boils, add the pearls and stir immediately. Boil on high heat for about 5 minutes, then reduce to medium heat.
10. When the pearls float, reduce the heat to the lowest setting, cover, and simmer for 20-25 minutes. Large pearls may take longer to cook. The pearls will absorb a lot of water and expand, so you need a larger pot with enough water.
11. When the pearls become completely transparent, they are ready to be served.
12. Prepare transparent syrup by mixing water with glucose syrup until completely dissolved.
13. Make Butterfly Pea tea by boiling water with dried Butterfly Pea until it turns dark blue.
14. Put the cooked pearls into a cup and add the transparent syrup, Butterfly Pea tea, and fresh milk in order. Enjoy!

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