Seven-Colored Tapioca Pearls and Lychee Compote

1. 1

   Carefully wash the fresh lychees under running water, as the rinds are quite dusty.

2. 2

   If you pinch and start peeling from where the stalks were attached, they will come off easily.

3. 3

   Since the stalks and the seeds were connected, if any pink colored rinds or the stems are not removed, it will taste bitter and astringent.

4. 4

   So, be sure to completely remove them.

5. 5

   Save any juice that runs out to be measured with the lychees.

6. 6

   I found these seven-colored tapioca pearls for $1.35 per packet at a Chinese supermarket.

7. 7

   As the cooking instructions on the package were written in Chinese, I went ahead and cooked them in the following way: Boil them for 5 minutes in boiling water, turn off the heat, cover, and steam-cook for 7-8 minutes in the residual heat.

8. 8

   Drain, rinse them in running water, and drain away the excess water.

9. 9

   Put water, the peeled lychees, and granulated sugar in a pot, and turn on the heat.

10. 10

    Once it comes to a boil, turn off the heat, add lime juice and the boiled tapioca pearls while it's still hot.

11. 11

    Chill in the refrigerator for 2 hours and then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.