- Hey guys, it's me, Jasmine,
and today we're making a surprise recipe
for my friends, Katie and Kelly!
You guys know how I'm always talking about boba.
- [Katie] Yeah?
- And remember I showed you guys those boba pancakes
that I had in Taiwan?
- Yes, no!
- We're gonna make those today.
A couple years ago, I went to Taiwan.
I tried these super delicious boba milk tea pancakes
and the pancakes are black tea infused.
It's got this amazingly light whipped cream on top
that's infused with milk and tea,
literally tastes like a milk tea.
And then we're gonna top it with these luscious boba pearls.
We can't go to Taiwan right now.
So I figured why not bring Taiwan to Tasty?
- We're not making like a breakfast three ways?
- No. (laughs)
Surprise!
- Yay! - Yes!
- What's on your shirt?
- This is us, it's me, Katie, and Kelly.
- [Katie] Are you the one that's quacking?
- Yeah, I talk loud and a lot.
(everyone laughs)
Let's cook! (tsks)
So we're gonna start by infusing the heavy cream.
So I have a small saucepan here.
I'm just gonna add some heavy cream.
And then one black tea bag.
I love tea infused anything, so good.
We're just gonna keep that on low for about five minutes
and then let it cool.
We're making this early.
This is gonna be used for the cream
that goes on top of the pancake,
but we need to let it chill after,
so we can whip it, so we're gonna make this one first.
But we're not gonna let this boil for too long,
because if it gets too dark,
we're not gonna get that beautiful white in the cream.
I'm using black tea so it tastes like a milk tea.
If you like other teas like green tea or oolong,
I haven't tried it with them,
but I feel like that could be something
very fun to experiment with.
In my opinion, this is the most important part of the dish.
I feel like most of the boba flavor
comes from the cream.
This looks about done.
I am going to transfer this into the bowl here,
and cover it, and let it chill for about four hours.
Y'all aren't ready.
You know what?
With patience comes great things.
Isn't there a phrase?
- [Katie] With greatness
comes great responsibility? (laughs)
- There's a patience one, right?
(Jasmine stuttering)
All good things come from those who wait!
Great things, patience is what gives it to you.
I'm the one that got left behind. (wheezes)
While this is cooling, we're gonna make boba!
That's maybe the best part.
I don't know, man, everything's so good about this dish.
Let's make the boba first.
I have my boba here, I made this from scratch earlier.
If you wanna make boba from scratch,
you should check out my video of how to make bubble tea.
We'll add the boba into the pot.
I'm just stirring this,
so it doesn't stick to the bottom of the pan.
And now I will let that boil for about 20, 25 minutes
until they're done.
The boba looks done, let's take it out.
Look how cute they are.
Sometimes when you make it from scratch,
they can turn out a little bit lighter
just depending on what sugar you use.
And you can also flavor them
if you wanna have flavored boba.
Original.
If I ever go to a new boba spot,
I'm always getting a classic signature milk tea with boba,
no alterations to ice level or sugar level,
because I wanna know what their standard is.
You gotta have a good base, you know?
Someone once called me a boba elitist.
I was offended at first,
but it's not my fault I have good taste in boba.
So I'm just a boba connoisseur to be less pretentious.
I'm gonna go rinse these under cold water
to keep them from continuing cooking
and then we're going to make our brown sugar bath.
When you make boba, there is some sugar used to make it,
but not a whole lot.
So the flavor's not incredibly strong.
We're actually using muscovado sugar,
but if you only have brown sugar,
that works totally fine.
Water, we're gonna cook this down
until it becomes a little thicker.
- [Katie] What's the difference between muscovado
and brown sugar?
- So muscovado sugar has a higher molasses content.
I use muscovado sugar more for a look thing
to get it nice and dark like the boba you're used to seeing
at boba shops, but you can use brown sugar.
Also the higher content of molasses in the muscovado sugar
just gives it a richer flavor.
It's leaving a streak as I pull alongside the bottom
of the pan, it's nice and thick.
And I'm just going to pour this over my boba.
Oooh, baby!
Look at how dark that is, dark and rich.
I'm giving this a good stir,
so it's all evenly coated.
I'm gonna let the boba soak for about an hour
and in the meantime, let's get started making the pancakes.
- [Katie] Why are you so excited?
- Why aren't you excited enough?
- [Katie] I am excited!
- I will be one lone duck on this shirt.
- [Katie] Pancakes, pancakes!
- The pancakes taste so good.
They are tea-infused and you can definitely taste
the flavor of the tea in the pancakes.
I'm gonna take some milk, and then add some butter,
and a couple bags of black tea.
I actually, my mom is friends with a tea master,
a Taiwanese tea master,
and we get all our tea from his tea farm.
So I'm melting the butter down
and I'm infusing the tea into the milk.
Everything just needs to fuse together
like a happy marriage.
- [Katie] Are you nervous?
- A little bit.
You know like when you try so hard
to give someone something that you think they'll like
and they're like, "Oh."
It's like getting someone a gift.
It's one of those, I'm a little nervous.
So we're gonna let this cook for about 10 minutes,
making sure to really get that tea flavor
out of the tea bags.
But I'm not gonna let it come to a boil.
Once your liquids are boiling,
and you have your tea in there,
you have a high chance of burning your tea leaves
which will just give it a super bitter finish,
and we don't want that.
Especially not when I'm trying to impress my friends.
(Jasmine chuckles)
I actually throw boba parties.
So I'll have people come over,
we'll make the dough from scratch,
everyone can roll it all up.
Obviously, I haven't had one since the pandemic started.
So once it's lifted, boba party at my place!
The butter is melted and it's been simmering
for about 10 minutes.
You can really see the deep, rich color of the tea
that has come out.
Now we are just going to squeeze out the excess liquid
from the tea bag.
Be careful, because if you puncture it,
they're gonna fall out.
Now we're just gonna transfer this.
We're gonna let this cool
and then come back and make the batter.
All right, it's time to make the pancake batter.
This is actually the same pancake batter
from Tasty 101, how to make the fluffiest pancakes.
If you wanna make those, go check it out.
This one is just tea-infused.
That's really the only difference.
In this bowl here, I'm gonna add some flour,
sugar, salt, baking powder, and baking soda.
Just gonna whisk that.
In this bowl, I have the
tea milk butter mixture, it's cooled.
We're gonna add a teaspoon of vanilla
and then an egg yolk.
Just gonna mix this together.
This pancake was on the list for what to do
when I got to Taiwan,
and actually it was a really hard journey finding it.
We couldn't find the place at all.
It was like tucked between this famous mall,
but we just couldn't find it.
I'm happy we went,
because they don't serve these pancakes anymore.
They changed the recipe.
Let's pour in this mixture.
And we're just gonna fold it in.
I'm gonna fold this, so it doesn't get overmixed.
Some lumps are okay, but not too many.
I travel to eat.
I let my taste buds guide me.
I feel like food is the window to culture.
I love this one specifically too,
because it's like a mix, American and Taiwanese flavors.
Pancake, boba, mmmm.
All right, this looks good.
Adding in the egg white.
So I added in the egg white after
and it helps it rise a little better,
making it more fluffy.
The batter looks about done.
We're just gonna let this rest for 15 to 30 minutes,
let the gluten relax,
and that'll help make it light and fluffy when we cook them.
It's time to make the pancakes!
I'm gonna add some butter.
We're just gonna let that melt.
We're going to add some batter.
I'm doing a third cup, but these are gonna be
large, large pancakes.
In the cafe, it's nice and large, very generous.
They know that you would want more
than a regular size pancake.
- [Katie] So you're gonna deliver.
- Oh, hell yeah!
Especially if it's for my friends.
We're cooking on medium low heat.
There's some extra sugar in this batter
to make that milk tea flavor really come to life,
and we're just gonna cook it for about four minutes
until we see these bubbles rise,
and then they're ready to flip.
Wow, she's gorgeous.
Yes, the color's beautiful, like a royal milk tea.
Okay, this looks good.
We'll plate this.
And I'm just gonna keep doing this
until we're out of batter.
All right, now we're gonna make the cream.
Again, this is the best part.
So we're gonna start with that infused cream
that we made at the very beginning.
Mascarpone and powdered sugar.
It was so hard to find the mascarpone.
I was standing in the cheese section for so long
and I couldn't find it.
And then I finally found it in the charcuterie section.
So tip, go to the charcuterie section
if you are trying to make these pancakes.
So we're gonna mix it, and start it on low,
and slowly build up to the medium speed.
We want it to be thicker, but still slightly runny,
because that cream has that very nice glossy finish on it,
but still runs down the pancakes,
and drapes over it like beautiful curtains.
The color's definitely looking
exactly like it did in Taiwan.
It's got a good texture that will lock onto the pancakes
and mesh well with the boba.
All right, this is beautiful.
Not too thick, not too runny.
Let's get to assembling.
(mixer clattering)
Moment of truth, it's time for assembly.
We have our pancakes, our boba that has been sitting
in the brown sugar bath for an hour,
and our cream that was just freshly made.
So we're gonna start with taking one pancake
and placing some boba on top.
Now we're gonna top it with our second pancake,
add more boba.
We're gonna keep doing this
until we have four pancakes stacked.
Now we can top it with our milk tea cream
that is beautiful, so fluffy, look at the way it's just
falling down the sides.
It's like a beautiful waterfall.
Finally, we're gonna top it with a scoop of boba.
Oh my God, okay, it's done!
All the hard work and waiting, ugh, I'm so excited.
It feels like we're really just right back in Taiwan
at Belle Époque Cafe.
I'm really excited to share this with Katie and Kelly.
I can't wait for them to try it.
- This looks incredible!
The cream looks like actual clouds.
- [Jasmine] Eat it!
- Okay, eat it!
(retro music)
If I could curse, I would.
This is so good, I cannot believe it!
The pancakes are fluffy, just like she said.
The boba is chewy and tender.
You can tell that they're homemade.
It literally tastes like I'm drinking a boba tea.
I'm gonna taste this and maybe this one for later.
- This is so good, Jasmine!
- [Jasmine] Yay!
- This looks, look at all those layers of boba and pancake!
I'm very excited.
Shall I? - [Jasmine] You shall.
(retro music)
Mhm, mmm!
The texture is really crazy with the boba and the pancake.
The muscovado sugar reminds me of like
sticky toffee pudding.
It's just got these like maple-y notes almost in there.
I really think that the milk cream tea part,
that is what sells it.
With the boba on top, those two things together,
that's a dynamite pairing,
and it really does taste like boba tea.
You haven't had boba until you've had fresh boba, baby.
- [Jasmine] (laughs) Yeah!
- [Kelly] That's the ending, that's the ending.
- [Jasmine] Oh yes!
(everyone laughs)
Tasty remix!
(retro music)