Tapioca snack

egg yolks • sugar (20 g) • milk (25 cc) • vegetable oil (20 g) • cake flour (40 g) • egg whites • sugar (15 g) • Whipped cream, • instant brown sugar tapioca pearls

tapioca starch (about 120 grams) • water (about 240 ml) • oysters • small handful bean sprouts • Garlic soy sauce paste, to taste • oil (about 15 ml) • eggs

red beans (about 150 grams) • purple rice (about 50 grams) • rock sugar (about 50 grams) • water (about 1200 grams) • For the tapioca cubes: • sweet potato starch (about 120 grams) • Honey, to taste • Tapioca slurry: • sweet potato starch • water (about 100 grams)

tapioca starch (about 50 grams) • boiling hot water (about 40 grams) • Boiling water, as needed for cooking • Brown sugar, as needed for syrup • Room temperature water, as needed for rinsing • whole milk • black tea

pancake mix (about 100 grams) • egg • milk (about 50 ml) • [Custard Filling Ingredients] • custard powder (about 21 grams) • cold milk (about 50 ml) • small pack instant tapioca pearls

sole fillet (about 5.6 oz) • shumai wrappers • tapioca starch (about 1/3 cup) • glutinous rice flour (about 1/2 cup) • cornstarch (about 1 tablespoon) • water (about 1/4 cup) • ground white pepper • sesame oil • dried sole powder (or fish powder) • chicken broth • salt • granulated sugar

milk (300 g) • Taiwanese black tea • heavy cream (100 g) • granulated sugar • brown sugar • water • potato starch (50 g) • water (35 g) • brown sugar (15 g)

brown sugar (about 85 grams) • hot water (about 300 grams) • tapioca flour (about 175 grams) • white sugar (about 70 grams) • fresh milk (about 200 grams) • tapioca flour (about 125 grams)