Tapioca and Longan

Its summer in Thailand, and Longan are in season right now. The fruit have brown skin with clear flesh inside, the flavor are super sweet with a slight tartness. The weather is super-hot here at the moment, I just felt like something fruity and sweet.
I love having a hint of honey flavor in my milk, so for this recipe I have added 2 teaspoons of honey to 1 cup of milk, adjust these quantity to your own taste.

Longan about 20
4 colours, your own choice
Agar Agar 0.5g
Water 50g
Sugar 10g
Tapioca 50g
Fresh milk and/or evaporate milk
Honey and/or syrup and/or maple syrup


  1. Place a bowl in the fridge
  2. Place longan on a plate with the mouth upwards
  3. In a saucepan place water, sugar, agar agar and 1-2 drops of colour, let boil for 3 – 5 minutes, until its tick in consistency
  4. Use a small spoon to drop the jelly in the longan until it’s full. Only do 1 colour at a time, the agar agar active quite fast. Once all the colour have been place in the longan, chill the plate in the fridge.
  5. In a saucepan place tapioca and water (nearly full). When tapioca are cook rinse with clean water until it’s not sticky
  6. In a jug place milk and honey then stir until honey is dissolve, chill in fridge.
  7. Before serving making sure everything is cold. Place tapioca longan and milk in the chilled bowl.

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