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Seven-Colored Tapioca Pearls and Lychee Compote

Seven-Colored Tapioca Pearls and Lychee Compote

I was able to get my hands on fresh lychee, so I decided to make compote. It turned out to be more refreshing than canned lychee. The seven-colored tapioca pearls and lychee compote are a perfect match.

Ingredients

Fresh lychees
500 g peeled
Tapioca pearls
as needed
Granulated sugar
90 g
Lime Juice
1/2 a lime
Water
500 ml

Steps

1. Carefully wash the fresh lychees under running water, as the rinds are quite dusty.
2. If you pinch and start peeling from where the stalks were attached, they will come off easily. 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. So, be sure to completely remove them. Save any juice that runs out to be measured with the lychees.
3. I found these seven-colored tapioca pearls for $1.35 per packet at a Chinese supermarket. 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. Drain, rinse them in running water, and drain away the excess water.
4. Put water, the peeled lychees, and granulated sugar in a pot, and turn on the heat. Once it comes to a boil, turn off the heat, add lime juice and the boiled tapioca pearls while it's still hot. Chill in the refrigerator for 2 hours and then serve.

Story Behind this Recipe

I was able to get my hands on fresh lychees, which I love, so I decided to make compote out of them. Canned lychee are also delicious, but they are too sweet, and the preservatives that are used concern me... but I am using artificially colored tapioca pearls. I recalculated the ingredient amounts by referring to a homemade canned peach style recipe that I made 2 years ago. I wasn't quite sure how to use the seven-colored tapioca pearls, which are different from the popular black tapioca pearls. I came up with this summery dessert by pairing the seven-colored tapioca pearls and the lychee compote.