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上次我製作了木薯澱粉，拍攝的目的是為了探索原料的製作過程，以便更了解食材的特性。並非希望大家都親自嘗試，僅供大家作為紀錄片欣賞。今天我將製作六種天然色素粉圓，請注意，不同品牌的澱粉吸水度有差異。我所使用的三種不同品牌的木薯粉，其吸水能力依序為：李祥和（原產地：泰國）、Kanji Gajah Local（原產地：印尼）以及同樣來自印尼的邦頓品牌，後者為三者中吸水能力最弱的。
這次我終於完成了 6 種天然色素粉圓的製作，像是在舉辦一場隆重的色彩大派對！天然色素簡直像是調色板上的小精靈，做完心情會超好﹗不同品牌的木薯粉吸水性差異，就像每個品牌都有自己的「喝水習慣」，切記配方是死的，人是活的﹗友情提醒，保持麵團的水分和溫度就像照顧一個小寶寶，保溫保濕才會彈彈QQ。這些可愛粉圓可以與多種甜品搭配，簡直是讓人流口水的「甜蜜聯誼」，手工製作的無色素粉圓天然健康，同時融合水果和蔬果本身的風味。雖然這些都已經被很多網紅複製了一遍又一遍，您希望搭配哪些甜品或飲品呢？歡迎大家踴躍留言分享
許多人難以分辨木薯粉與木薯澱粉的差異。雖然這兩者的原料相同，但其生產流程卻大相逕庭。木薯粉是將木薯研磨後脫水乾燥，未去除渣滓和纖維，因此呈粒狀，加水煮熟後呈透明塊狀；而木薯澱粉則是一種細膩的粉末，需去除粗纖維，經過提純和脫水乾燥。與水加熱時不會成團，其英文名稱為 Tapioca Starch。購置時需注意區分。
◤紅 Red
- 楊梅汁 Chinese Bayberry Juice 65 ml ／樹莓汁 70 ml
- 木薯粉(樹薯粉) Tapioca Starch 70 g
- 馬鈴薯澱粉 Potato Starch 30 g
- 海藻糖 Trehalose 20 g
◤橙 Orange
- 葡萄柚(西柚)果肉 Grapfruit 60 g
- 去皮紅蘿蔔 Peeled Carrot 120 g
- 木薯粉(樹薯粉) Tapioca Starch 70 g
- 馬鈴薯澱粉 Potato Starch 30 g
- 海藻糖 Trehalose 20 g
◤黃 Yellow
- 百香果汁(熱情果汁) Passion Fruit Juice 70 ml
- 木薯粉(樹薯粉) Tapioca Starch 70 g
- 馬鈴薯澱粉 Potato Starch 30 g
- 海藻糖 Trehalose 50 g
◤青 Green
- 梔子花果 Gardenia Fruit 2～3顆 + 200 ml Boiling Water 滾水 (取 15 ml )
- 藻藍蛋白粉 Blue Spirulina 0.5 g + 200 ml Drinking Water 涼開水 (取 100 ml )
- 班蘭葉粉 Pandan Powder 0.5 g
- 木薯粉(樹薯粉) Tapioca Starch 70 g
- 馬鈴薯澱粉 Potato Starch 30 g
- 海藻糖 Trehalose 20 g
◤藍 Blue
- 藻藍蛋白粉 Blue Spirulina 0.5 g
- 滾水 Boiling Water 70~80 ml
- 木薯粉(樹薯粉) Tapioca Starch 70 g
- 馬鈴薯澱粉 Potato Starch 30 g
- 海藻糖 Trehalose 30 g
◤紫 Purple
- 富澤商點紫地瓜粉 Tomiz Purple Sweet Potato Powder 2 tsp
- 滾水 Boiling water 70~80 ml
- 木薯粉(樹薯粉) Tapioca Starch 70 g
- 馬鈴薯澱粉 Potato Starch 30 g
- 海藻糖 Trehalose 30 g
❇️ 你訂閱肥丁頻道了嗎？趕快點這裡
https://goo.gl/rBq3rJ
◤做法
◤红色珍珠粉圓
楊梅是一種較為優秀的天然色素，樹莓亦可用於製作紅色粉圓，尤其是超肆牌的冷凍樹莓，因其一年四季皆可購買，而不受季節限制。然其顏色相對較淡，不夠鮮豔。由楊梅、樹莓以及紅肉火龍果製作的粉圓呈現洋紅色，具體做法可參考我之前的影片。
❶ 楊梅加入海鹽浸泡十分鐘，並以流水沖洗乾淨後，再放入滾水中以中火加熱一至兩分鐘，隨後用涼開水沖洗降溫並晾乾。用手輕輕擠壓可輕鬆去核，榨取楊梅汁
❷ 將木薯粉和馬鈴薯澱粉用手動打蛋器快速攪拌均勻，取出一半的份量備用
❸ 將楊梅汁和海藻糖煮至沸騰，確保大火翻滾一分鐘，以避免水分的過度蒸發。接下來用刮刀迅速攪拌，並從側邊倒入熱果汁，使澱粉呈現雪花狀，如果無法形成雪花狀則代表水溫不夠高
❹ 加入備用的另一半澱粉，攪拌後，待麵屑稍微降溫，用手揉捏成溫熱的麵團。若您是新手，未熟悉木薯粉的特性，建議勿加入全部液體，若麵團過於乾燥可再添加少許溫水。粉圓的麵團必須經過高溫加熱才能成團
❺ 質地應達到「三光」狀態（麵團光、碗光、手光），多揉幾次可使粉圓更具彈性，用拇指輕按後應有坑洞的狀態
❻ 麵團應柔軟且易於捏塑形狀，擀平時若出現一些裂縫亦屬正常，接著用刀或刮刀切丁並滾圓。請注意，粉圓煮熟後會膨脹，體積會略微增加
❼ 撒上馬鈴薯澱粉後，放入圓碗內蓋上並攪動，使粉圓均勻裹上澱粉，並篩去多餘的澱粉，以避免存放時粘在一起。天然色素加熱後必須保持顏色的穩定性，才能適合製作珍珠粉圓。
❽ 放入夾鏈袋裡，冰箱冷凍保存
◤橙色珍珠粉圆
❶ 将葡萄柚的顶部切去，注意不要切到果肉，并沿着外皮的轮廓划出几道深口子，同样避免切到果肉，以免果皮的精油渗入果肉中，导致苦味。
❷ 葡萄柚果汁虽酸甜可口，但颜色相对较淡，加入红萝卜可增加亮度。红萝卜去皮后，滾刀切块，与葡萄柚果肉一同打成果泥
❸ 过滤果渣后倒入小搪瓷锅中，添加海藻糖，加热至沸腾一分钟。
❹ 将两种淀粉混合后，取出一半备用。很多失败往往发生在这一环节，减少淀粉用量可使烫面更易成功，并便于调整液体的比例。滾烫的果汁迅速烫熟木薯淀粉，形成面屑状，此时面团温度很高，加入另一半淀粉，正好可以降温，适合揉捏成团。成功的面团应呈现泥胶玩具般的可塑性。
❺ 本次我使用了吸水性强的李祥和木薯粉，并且果汁中的纤维已被过滤，使得比杨梅的面团更为柔软。水分适中的面团表面光滑，容易成形；水分不足的面团在擀开时便会裂口。如果液体温度不够高，面团将无法被烫熟而保持固定形状，且可能会散开下塌，无法滚圆。我的粉圆配方中添加了海藻糖，以延缓淀粉的老化，搭配冷饮时不会变得坚硬，同时为粉圆增添一絲甜味。
◤黃色珍珠粉圓
百香果切半，利用湯匙挖出果肉與果汁，並用手提攪拌機調至最低速，借助快速旋轉將果籽與果汁分離，無需將果籽打碎。將果籽過濾後，加入海藻糖，加熱至沸騰
其後重複相同步驟。
◤綠色珍珠粉圓
其調色最困難。將梔子花果用熱水浸泡並放入冰箱內冷藏一晚上，即可得到深琥珀色。藻藍蛋白粉用冷水泡開後，加入梔子花果茶可調成綠色，攪拌均勻，之後與澱粉基底混合班蘭粉，取走一半澱粉備用。梔子花果茶加糖後加熱至沸騰，接下來的步驟大家皆應熟悉。綠色粉圓的挑戰在於，葉綠素加熱後會發生脫鎂作用，導致顏色變化，由鮮嫩的綠色變為暗淡。而且粉圓成型後需再次放入沸水中煮熟，粉圓需以強火煮沸後加蓋燜熟，留在熱水中的時間較長，這對於天然色素的破壞極大，因此並非所有天然色素皆適宜製作。要調出明亮的綠色，我嘗試了多種天然植物，發現此組合最佳，色澤翠綠如嫩葉令人想摘下。嘗試過的綠葉植物，如斑蘭葉和小麥草，其效果並不理想。斑蘭葉在加熱過程中會變色並留下纖維殘渣；小麥草雖成功過第一關，但二次加熱後製成粉圓卻變得深沉無光澤。使用小麥草與梔子花果茶的組合。
◤蓝色珍珠粉圆
藻藍蛋白粉與澱粉基底混合，取出一半澱粉備用，加入熱糖水攪拌成雪花碎屑狀，揉捏成麵團後，後續步驟與之前相同。天然藍色的選擇常令許多人聯想到蝶豆花，但有些族群不適宜食用蝶豆花，如孕婦、生理期者、更年期者以及糖尿病患者、心血管疾病患者等，均不宜食用。因此這次我使用了一種新的天然色素，即藻藍蛋白。它是一種從可食用螺旋藻中萃取的天然藍色色素，能溶於水，不溶於醇和脂肪，且無毒，呈現純淨的藍色效果，使用量少則可獲得良好的染色效果。
◤紫色粉圆
我從富澤商店購買的紫地瓜粉是我所使用過的紫色素中最為穩定的產品，其顆粒較大，加入澱粉前需用研磨機打磨成細粉，以便達到最佳的上色效果。使用天然色素粉末的製作方法簡單，只需將粉末與澱粉基底混合，取出一半量後直接加入沸騰的糖水，搓揉成團後即可切丁
◤手粉
由於我未使用木薯粉以避免粘連，因馬鈴薯澱粉為熟粉，受熱後不會變得粘稠，適合防粘和用於手粉。
◤保存
未食用的粉圓應放入冰箱冷凍至零度以下保存，而在四度以上儲存澱粉將迅速老化，影響口感。冷凍的粉圓最好在半年內食用完畢
◤煮熟
食用前可直接从冷冻库取出，无需退冰。煮粉圆也有技巧，在水沸后加入粉圆，并搅拌以防止粉圆粘底，盖上。若粉圆分量较多，需注意搅拌；待水再次沸腾，粉圆浮起后，再次搅拌以检查有无粘锅底，并再次加盖，调至小火，焖二十至三十分钟，直至粉圆中心完全透明方算煮熟。若一直大火煮则粉圆可能烂掉，维持不住形状。如果粉圆无论盖焖多久均未变透明，则表示其淀粉已老化，存放时间过久，口感不佳且难以消化。手工制作的无色素粉圆天然健康，同时融合水果和蔬果本身的风味。您希望搭配哪些甜品或饮品呢？欢迎大家踊跃留言分享，
◤飲品
粉圆烧鲜草蒟蒻水果拼盘
自制无糖优格、树莓厚椰冰淇淋、粉圆优格冰淇淋
椰奶、玫瑰花、厚椰玫瑰花茶
黄肉西瓜、豆浆炼乳、西瓜炼乳刨冰
香印青葡、浓椰浆、冰块、浓椰浆、椰青水、藻蓝蛋白椰青水和无蔗糖宫崎骏特饮
Last time I made tapioca starch, the purpose of filming was to explore the production process of the raw materials and to better understand the characteristics of the ingredients. I do not hope that everyone will try it themselves; this is merely for everyone to appreciate as a documentary. Today, I will be making six types of natural pigment tapioca balls. Please note that different brands of starch have varying water absorption capacities. The three different brands of tapioca flour I used, in order of water absorption ability, are: Li Xiang He (origin: Thailand), Kanji Gajah Local (origin: Indonesia), and Banton, which is also from Indonesia, and has the weakest water absorption ability among the three.
This time, I finally completed the production of six types of natural pigment tapioca balls, as if I were hosting a grand color party! Natural pigments are like little spirits on a painter’s palette, and completing this makes me feel fantastic! The differences in water absorption of the various brands of tapioca flour are like each brand having its own “drinking habits.” A friendly reminder: keeping the dough moist and at the right temperature is like taking care of a baby; maintaining warmth and moisture will give you the perfect bouncy texture. These adorable tapioca balls can be paired with a variety of desserts, creating a mouth-watering “sweet collaboration.” The handmade, color-free tapioca balls are natural and healthy while merging the flavors of fruits and vegetables themselves. Although many influencers have already replicated these over and over, which desserts or drinks do you hope to pair them with? Everyone is welcome to share your thoughts in the comments!
Many people find it difficult to distinguish the difference between tapioca flour (Cassava Flour) and tapioca starch. Although both products are made from the same raw material, their production processes are significantly different. Tapioca flour is produced by grinding cassava and then dehydrating it without removing the residue and fiber, resulting in a granular texture that becomes a translucent block when cooked with water; whereas tapioca starch is a fine powder, requiring the removal of coarse fibers and going through purification and dehydration processes. It does not clump when heated with water, and its English name is Tapioca Starch. Care should be taken to distinguish between the two when purchasing.
◤Red
- Chinese Bayberry Juice 65 ml ／Raspberry Juice 70 ml
- Tapioca Starch 70 g
- Potato Starch 30 g
- Trehalose 20 g
◤Orange
- Grapfruit Flesh 60 g
- Peeled Carrot 120 g
- Tapioca Starch 70 g
- Potato Starch 30 g
- Trehalose 20 g
◤Yellow
- Passion Fruit Juice 70 ml
- Tapioca Starch 70 g
- Potato Starch 30 g
- Trehalose 50 g
◤Green
- Gardenia Fruit 2～3 pcs + 200 ml Boiling Water ( Take out 15 ml )
- Blue Spirulina 0.5 g + 200 ml Drinking Water (Take out 100 ml )
- Pandan Powder 0.5 g
- Tapioca Starch 70 g
- Potato Starch 30 g
- Trehalose 20 g
◤Blue
- Blue Spirulina 0.5 g
- Boiling Water 70~80 ml
- Tapioca Starch 70 g
- Potato Starch 30 g
- Trehalose 30 g
◤Purple
- Tomiz Purple Sweet Potato Powder 2 tsp
- Boiling water 70~80 ml
- Tapioca Starch 70 g
- Potato Starch 30 g
- Trehalose 30 g
◤Instruction
◤Red Tapioca Pearls
Chinese Bayberry is a relatively excellent natural pigment. It can be processed by soaking in sea salt for ten minutes, rinsing it thoroughly with running water, then boiling it in water over medium heat for one to two minutes. After that, rinse with cool boiled water to cool down and let it dry. Gently squeeze to easily remove the pits and extract the juice from the Yangmei.
Mix the cassava flour and potato starch quickly with a manual whisk until combined, reserving half of the mixture for later use. Then, boil the extracted Yangmei juice and algal sugar until it reaches a rolling boil for one minute to avoid excessive evaporation of water. Next, use a spatula to stir quickly, pouring the hot juice in from the side, allowing the starch to form a snowflake-like texture. If it does not form a snowflake-like consistency, it indicates that the water temperature is not high enough. Then add the reserved half of the starch, stir, and wait for the mixture to cool slightly before kneading it into a warm dough. If you are a beginner and are not familiar with the properties of cassava flour, it is advisable not to add all of the liquid at once. If the dough is too dry, add a small amount of warm water. The dough for the tapioca balls must be heated at high temperatures to form, achieving a texture referred to as “three shininess” (the dough should be shiny, the bowl shiny, and the hands shiny). Kneading a few more times will make the tapioca more elastic; pressing it down with your thumb should leave an impression.
The dough should be soft and easy to shape. If there are some cracks while rolling it out, that is normal. Next, cut it into cubes with a knife or spatula and roll them into balls. Please note that the tapioca will expand and slightly increase in size after cooking.
After sprinkling with potato starch, place them in a round bowl, cover, and shake gently to ensure the tapioca is evenly coated with starch. Sift out any excess starch to avoid them sticking together during storage. The natural pigment must maintain color stability after heating to be suitable for making pearl tapioca.
In addition to Yangmei, raspberries can also be used to make red tapioca, especially the frozen raspberries from Super Four, which can be purchased throughout the year, regardless of the season. However, their color is relatively light and not very vibrant. Tapioca made from Yangmei, raspberries, and red-fleshed dragon fruit presents a magenta color, and you can refer to my previous video for the specific method.
◤Orange Tapioca Pearls
Cut off the top of the grapefruit, being careful not to cut into the flesh, and make several deep cuts along the outline of the skin, also avoiding cutting into the flesh to prevent the essential oils from the rind from seeping into the flesh, which could cause bitterness. While grapefruit juice is sweet and sour, its color is relatively light; adding carrot can enhance its brightness.
Peel the carrot and cut it into pieces using a rolling cut, then blend it with the grapefruit flesh into a puree. After filtering out the pulp, pour it into a small enamel pot, add seaweed sugar, and heat until boiling for one minute.
Next, mix the two types of starch and set aside half. Many failures often occur at this stage; reducing the amount of starch can make the dough easier to succeed and allows for adjustments in the liquid’s ratio. The scalding juice quickly cooks the tapioca starch, forming crumbly pieces. At this point, the dough will be very hot, and adding the remaining starch will help cool it down, making it suitable for kneading into a ball. The successful dough should have plasticity, similar to that of clay.
In this instance, I used moisture-absorbing Li Xiang and tapioca flour, and the fibers in the juice have been filtered out, making the dough softer than that made with yangmei (waxberry). A dough with balanced moisture will have a smooth surface, making it easy to shape; whereas a dough with insufficient moisture will crack when rolled out. If the liquid is not hot enough, the dough will fail to be cooked through and hold its shape, potentially collapsing and not rolling into a sphere. In my tapioca ball recipe, I added seaweed sugar to delay the aging of the starch, ensuring that it does not become hard when paired with cold drinks, while also adding a hint of sweetness to the tapioca balls.
◤Yellow Tapioca Pearls
Cut the passion fruit in half and use a spoon to scoop out the pulp and juice. With a handheld blender set to the lowest speed, blend quickly to separate the seeds from the juice without crushing the seeds. After filtering out the seeds, add seaweed sugar and heat until boiling.
Then, repeat the same steps.
It is important to note that many people find it difficult to distinguish between tapioca flour and tapioca starch. Although both are made from the same raw material, their production processes are quite different. Tapioca flour is produced by grinding the cassava and then dehydrating it without removing the pulp and fibers, resulting in a granulated form that turns into a transparent block when cooked with water. On the other hand, tapioca starch is a fine powder that requires the removal of coarse fibers and goes through a process of purification and dehydration. It does not form clumps when heated with water, and its English name is Tapioca Starch. Care should be taken to distinguish between them when purchasing.
◤Green Tapioca Pearls
The color adjustment is the most difficult. Soaking gardenia flowers in hot water and then refrigerating them overnight results in a deep amber color. After dissolving spirulina powder in cold water, adding it to the gardenia flower tea can create a green color; stir well, then mix with a starch base, reserving half the starch for later. After adding sugar to the gardenia flower tea, heat it until boiling; the following steps should be familiar to everyone. The challenge of the green tapioca pearls lies in the fact that heating chlorophyll causes demetalation, resulting in a color change from fresh green to dull. Moreover, after shaping the tapioca pearls, they must be boiled again in boiling water, requiring strong heat to ensure cooking with a lid on, and the longer they stay in the hot water greatly damages the natural pigments, meaning not all natural colors are suitable for making this. To achieve a bright green color, I tried various natural plants and found this combination to be the best, with a vibrant green color reminiscent of tender leaves that makes you want to pick them. The leafy plants I experimented with, such as pandan leaves and wheatgrass, did not yield ideal results. Pandan leaves change color during heating and leave behind fibrous residues; while wheatgrass passed the first stage successfully, the tapioca pearls made from it after a second heating turned out to be deep and dull. I recommend using a combination of wheatgrass and gardenia flower tea.
◤Blue Tapioca Pearls
Blend spirulina powder with a starch base, reserving half of the starch for later use; mix with hot syrup to form a snowflake-like crumb, then knead into a dough, with subsequent steps remaining the same as before. The natural blue option often evokes images of butterfly pea flower for many, but certain groups should avoid consuming it, such as pregnant women, those menstruating, menopausal individuals, as well as patients with diabetes or cardiovascular diseases. Therefore, this time I used a new natural coloring agent, which is blue spirulina. It is a natural blue pigment extracted from edible spirulina, water-soluble but insoluble in alcohol and fats, non-toxic, and presents a pure blue effect; a small amount can achieve good coloring results.
◤Purple Tapioca Pearls
The purple sweet potato powder I purchased from Tomiz Store is the most stable product among the purple colorants I have used. Its granules are relatively large, and it needs to be ground into fine powder with a grinder before adding starch to achieve the best coloring effect. The method of using natural pigment powder is simple: just mix the powder with the starch base, take out half the amount, and directly add it to boiling syrup, kneading it into a dough and then cutting it into cubes.
◤Dusting Flour
Due to my avoidance of using tapioca flour to prevent sticking, potato starch is already cooked flour, which will not become sticky when heated, making it suitable for anti-sticking and for use as dusting flour.
◤Storage
Unconsumed tapioca balls should be stored in the freezer at a temperature below zero degrees; storing them above four degrees will cause the starch to age rapidly, affecting the texture. Frozen tapioca balls are best consumed within six months.
◤Cooking
Before consumption, you can take it directly from the freezer without thawing. Cooking tapioca balls also has its tricks; add the tapioca balls after the water boils, and stir to prevent them from sticking to the bottom. Cover it up. If there are a lot of tapioca balls, be careful to stir them; when the water boils again and the tapioca balls float, stir once more to check for any sticking to the pot, then cover again, reduce to low heat, and simmer for twenty to thirty minutes until the center of the tapioca balls is completely transparent, which indicates they are fully cooked. If you keep boiling on high heat, the tapioca balls may dissolve and lose their shape. If the tapioca balls do not become transparent no matter how long you cover and simmer them, it indicates that the starch has aged, they’ve been stored too long, resulting in poor texture and being hard to digest. Hand-made, color-free tapioca balls are naturally healthy and blend the flavors of fruits and vegetables themselves. What desserts or beverages would you like to pair them with? We welcome everyone to share their thoughts enthusiastically!
