Chrysanthemum Milk Tea with Chestnut Pearls

Start cooking

• Fully submerge the diced water chestnuts in water and add in the food colouring.
• Soak for 10 minutes, then drain.
• Toss the soaked chestnuts and tapioca flour in a large bowl until the chestnuts are fully coated with flour, then let it rest for 10 minutes.
• Bring a pot of water to a boil then pour in half of the coated chestnuts and stir continuously for 4 minutes.
• Prepare a bowl of iced water and transfer the chestnut pearls immediately into the bowl of ice when cooked.
• Repeat with the remaining coated chestnuts.
• Serve in a glass with milk and chrysanthemum tea with wolfberries.