This corn milk tea takes about forty minutes and costs less than a shop version. The corn base is fragrant and naturally sweet, and the cocoa pearls are soft and chewy. The tricky part is the dough: cool water makes pearls that crack and dissolve in the pot.
Pour boiling water into the tapioca starch and cocoa powder and stir until the dough comes together and no longer sticks to the spoon. Boil the pearls for 10 to 15 minutes until they all float, then drop them into cold water.
This batch weighs about 834g, at roughly 108 calories per 100g.
Method
Wash 2 ears of sweet corn, strip off the kernels, blend them with 500ml water and strain through a sieve to get the corn juice.
Pour the corn juice and 54g kOBE Monk Fruit Blend into a pot, stir, and heat over medium heat until fully dissolved.
Drop in 2 tea bags and steep for 3 to 5 minutes, then lift them out.
Add 100ml unsweetened oat milk and stir. The corn milk tea base is done.
Mix 100g tapioca starch with 20g cocoa powder, pour in boiling water little by little and stir until the dough comes together and no longer sticks to the spoon.
Roll the dough into pearls and boil over medium heat for 10 to 15 minutes until they float and turn soft, then lift them into cold water.
Spoon the pearls into glasses, pour in the corn milk tea and add ice cubes.
Tips
The dough has to be mixed with boiling water for the pearls to turn chewy without slumping or cracking as they are rolled.
Choose sweet corn with plump, even kernels for the best flavor and color.
Strain the corn liquid twice for a smooth glass.
Lift the tea bag out after 3 to 5 minutes, since a long steep turns the drink astringent and buries the corn aroma.
Drop the cooked pearls straight into cold water to firm them up, as leaving them in the pot makes them stick together.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.