Brown Sugar Fresh Milk with Pearls

Ingredients(for 1 tall Singaporean-style serving (about 350ml each))

• 2 tablespoons Brown sugar (Gula Melaka for local flavor)
• 350 ml Fresh low-fat milk (or regular milk)
• 1/3 cup Tapioca pearls (use small pearls for lower calories)
• 500 ml Water (for boiling pearls)
• 1 cup Ice cubes
• 1/4 teaspoon Vanilla essence (optional, for aroma) - optional
• 1/2 teaspoon Stevia (optional, for extra sweetness with zero calories) - optional
• a pinch Salt (enhances flavor) - optional

Instructions

1. 1

   Bring 500 ml of water to a rolling boil in a saucepan. Add tapioca pearls and stir gently to prevent sticking. Simmer for 15 minutes, then cover and let sit for another 10 minutes until pearls are translucent and chewy.

   20 minutes

   Stir pearls occasionally to ensure even cooking.

2. 2

   Drain cooked pearls and rinse under cold water. Set aside.

   2 minutes

   Rinsing prevents pearls from sticking and cools them quickly.

3. 3

   In a small pan, combine brown sugar (or Gula Melaka) with 2 tablespoons water and a pinch of salt. Cook over medium heat until syrupy and slightly thickened, about 3-4 minutes.

   4 minutes

   Don’t overcook to avoid caramelizing too much.

4. 4

   Add the drained pearls to the brown sugar syrup, stirring to coat evenly. Simmer for 1-2 minutes for flavor infusion.

   2 minutes

   This step infuses the pearls with deep caramel notes.