Traditional Brown Sugar Tapioca Jelly (粉粿)

Name: Traditional Brown Sugar Tapioca Jelly (粉粿)
Total time: 900 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 cup brown sugar (about 200 grams); 1 1/4 cups tapioca starch (about 150 grams); 1/3 cup potato starch (about 50 grams); 2 cups water (about 500 grams)

凱茜媽咪の廚房 @Kathy_kitchen

On a hot summer day, enjoy a bowl of traditional brown sugar tapioca jelly with shaved ice—refreshing, cooling, and satisfying.

凱茜媽咪の廚房 @Kathy_kitchen

On a hot summer day, enjoy a bowl of traditional brown sugar tapioca jelly with shaved ice—refreshing, cooling, and satisfying.

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Ingredients

15 minutes

Serves 5 servings

1 cupbrown sugar (about 200 grams)
1 1/4 cupstapioca starch (about 150 grams)
1/3 cuppotato starch (about 50 grams)
2 cupswater (about 500 grams)

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Steps

15 minutes

1

Prepare the ingredients: brown sugar, tapioca starch, and potato starch.
2

Mix the brown sugar with 1 1/4 cups water (about 300 grams) until dissolved, then bring to a boil in a pot.
3

Combine the tapioca starch and potato starch, then add 3/4 cup water (about 200 grams) and mix until smooth.
4

Once the brown sugar water boils, immediately pour it into the prepared starch mixture. Quickly stir with chopsticks to form a batter.
5

If the mixture doesn't thicken due to low temperature, place it back on the stove and heat until it quickly turns into a thick batter.
6

Pour the batter into a mold. Use a spoon or spatula dipped in water to smooth the surface.
7

Add 1 cup water to the outer pot of an electric steamer. Place the mold with the batter on the steaming rack and steam for about 10–15 minutes.
8

When the steamer switches off, remove the cooked jelly and let it cool. The cooked brown sugar tapioca jelly should be translucent. Once completely cooled, refrigerate.
9

Once chilled, gently remove the jelly from the mold.
10

Before cutting, dip the knife in hot water to prevent sticking and to get clean slices.
11

Arrange the jelly on a plate and serve.
12

Enjoy the jelly with mung bean soup for a refreshing treat.
13

Coat the brown sugar jelly with roasted soybean flour for a unique and delicious flavor.
14

[Tips]
* For coating, you can use: peanut powder, coconut powder, roasted soybean flour, or multigrain powder.
* You can also serve with sugar syrup, maple syrup, or enjoy with shaved ice.