Boba Milk Tea Tang Yuan

Instructions

Milk Tea Lava Custard

1. Pour the milk and sugar into a small saucepot and place over medium heat until just barely boiling (it should not foam over and remember to constantly stir so nothing sticks to the bottom of the pot!)
2. Remove from heat and then pour in the black tea leaves and cover with a lid
3. Allow the tea leaves to steep in the milk for ~7 minutes 
4. In a small bowl, combine the flour and cornstarch
5. In another bowl, melt the coconut oil and whisk it together with the egg yolks
6. Pour the dry ingredients into the whisked egg yolks and mix until combined
7. Once the tea is done steeping, strain out the leaves and then slowly pour in the warm milk into the egg yolk mixture, 1/4 cup at a time, and whisk together
8. Keep pouring in the warm milk into the egg yolk mixture until all of the milk is incorporated and you end up with a thin, smooth custard base
9. Pour this custard into a small saucepot and place over medium heat 
10. Constantly stir the custard until it thickens (~5-10 minutes)
11. Keep stirring the custard over heat until you're able to see the bottom of the pot (custard will just magically thicken at some time point so keep watch!)
12. Remove from heat and transfer the custard to a deep plate and cover with plastic wrap
13. Then place in the freezer for about an hour until it firms up enough to roughly handle
14. Take the custard out of the freezer and portion it out into 1/2 tablespoon size balls
15. Place them back on the plate and back into the freezer until completely firm

Tang Yuan Dough

1. In a large bowl, add in the glutinous rice flour
2. Then slowly pour in the boiling water and make sure to stir the dough with a chopstick as you pour in the water
3. Continue to stir until the dough starts to look clumpy
4. Knead the dough by hand until it comes together into a nice, smooth, soft dough (remember that it is going to be really hot because of the boiling water so be careful!)
5. Roll the dough out into 10 equal size pieces and cover with a slightly damp kitchen towel

Brown Sugar Boba

1. Boil the boba balls in a small sauce pot for 30 minutes
2. Drain out the liquid and then pour in the brown sugar and stir until it has all melted
3. Allow the boba to soak in the brown sugar for 10 minutes

Assembly

1. Fill a medium pot with water and allow to boil
2. Remove the frozen custard from the freezer
3. Take a ball of the tang yuan dough and roll it out into a circle
4. Place some of the brown sugar boba at the bottom and then top it off with the ball of milk tea custard
5. Wrap the dough around the custard and seal tight
6. Drop the tang yuan into the pot of boiling water and stir to ensure none stick to the bottom of the pot or to each other
7. Boil for about 5-7 minutes or until they float to the top
8. Serve with a little brown sugar ginger soup or eat as is!