Honest Food Talks is an independent food and drink media outlet founded in 2019 by Victoria Yap. Our media publication aims to help people discover new Asian recipes, easy kitchen hacks, and the best snacks to try.
Some of our best recipes include easy bubble tea recipes, boba toppings, how to use matcha and fun mochi flavour combinations.
Curious to know why you do the opposite of what the molecular gastronomy book says about reverse spherification. They say to put calcium lactate in the flavored pearls and then a bath of sodium alginate to dip in. Why is it that you do the opposite?
I absolutely love how informative this video is! I love how you explain substitutes and the pros and cons of said substitutes. I wish more recipe videos would do that.
We usually order online from ecommerce stores like Amazon, but we always see Asian supermarkets stocking agar agar powder. Just make sure to buy unflavoured agar agar powder so that you can mix in your own flavours and colours 😊
After rolling the tapioca pearls, allow them to air dry for at least 30 minutes (ideally 2-3 hours). Then, we generously coat the pearls with tapioca starch before keeping the raw tapioca pearls in an airtight container, in a dry kitchen cabinet/storage. We air dry the tapioca pearls before storing them in a container because the moisture from the core of the pearls will be released gradually. If you store them immediately, the moisture will fill up the container, making a moist environment.
Dirty matcha ingredients: 1 teaspoon matcha powder 2 teaspoons white sugar 3 tablespoon hot water about 80°C 200 ml milk 30 ml espresso (or instant coffee) ice optional Prepare matcha w hot water, brew coffee, mix sugar in the hot coffee, then mix everything. Add ice if you want it iced cold. You can see the full recipe breakdown on our website 😊
How about the shipping cost? It's cost $12.50 for express shipping and no other options for shipping method. I am trying the one month sub with the cost $37.50. The thing I love Japanese snack and tea. This is for Sakuraco. I am first time subscriber of Sakuraco with a promise to get a discount of 5% but the end of my checkout, I was given a discount. Furthermore, after I paid it there was no invoice number, no receipt or even order number. I am worried now. This is the reason I took only one month subscription to try.
Thanks for the recipe, made it today - love it! I was surprised how simple it is 🥰 quick question: should the mochi be wrapped when it's just warm/cooled down or pretty warm/hot-ish?
Hey there ☺️ The mochi is easiest to shape when it’s hot, but we usually wait awhile until it’s cool to touch but still pretty warm. Over time; we got used to handling it when it’s hot-ish. If you’re a beginner, we’d say don’t rush it. Allow it to cool, and slowly shape the mochi afterwards. As you get better, you can try handling it when it’s warmer/hotter.
Thank you for your detailed review, I’m going to sign up for myself and see what I think. I’m planning on signing up for 3 months and then if I like it, I’ll continue.
Yes you certainly can. We like ours quite thick, but you can add more water to dilute. You can also just multiply the ingredients by ratio to make more of it.
May I know what type of water you’re using? Distilled or tap water? We’re not 100% sure as it’s not happened to us before… but it may be the calcium alginate reacting with your water. For us, the calcium alginate does not completely dissolve immediately, so we have to stir for a few minutes to dissolve them. However as they soak in the water, over time they completely dissolve.
actually bokksu tends to have more coupons/promotions that bring the price down to the level of sakuracos (also with coupons applied). quitting the sakuracos subscription was abysmal but waiting for my first ever box relentlessly
Madam somany quiesentions.are in coments Please clarify all.in one video please. Idont know engilsh . Video was downloaded quistions ansers in coments in youtube howto clarify myself. Iam sending facebook whatsapp yourvideo . Healthly safe. Or not claryfy in video why?? You are using chemicals.Replyme.
Love it. Just came back from the business trip to Japan and absolutely loved this desert. You’re the only one that shows more natural ways of making it. The only question I have, is there an alternative of microwaving it? Would love to know the alternative. Thank you so much for the video. Will check out more of your recipes since I absolutely LOVED Japan!
Mochi’s the best isn’t it? 😊 So, I know the traditional method is to steam the dough, before kneading it using a mallet. However, you can also prepare mochi on the stove with a non-stick pan. Mix all the ingredients together, then instead of cooking it in the microwave, put in the pan to cook until it becomes semi-translucent. We’re not 100% sure of the recipe, but you may have to add abit of oil so that it doesn’t stick to the pan as much.
I don't know if anyone else noticed this, but the recipe you put on the screen at the beginning does not reflect the recipe that you verbally state. The written recipe calls for a liter of tap water, and in the video you say to use a leader of distilled water. The written recipe says the distilled water is to be used with the fruit juice, but in the video you say to use tap water for that. I assume the tap water is supposed to be the one liter measurement, and the distilled water should be used for the boba as they will be consumed, but I would love some clarification on this
🙏 Please allow me to clarify: Ideally use distilled water to mix both calcium lactate, and sodium alginate… But, if you had to choose, then: 1) Sodium alginate + Distilled water (or low-calcium water) 2) Calcium lactate + Tap water If you use tap water (with high calcium content) to mix sodium alginate, it will cause clumping and the sodium alginate will not dissolve into the water. Dissolving calcium lactate in distilled water works best, but we’ve tried dissolving it in tap water and it worked just fine. Hope this helps! 😀
Your brown sugar syrup may be too thick if it hardens onto the cup. To make it thinner and runnier, dilute your brown sugar by adding more water to it, or by reducing the simmering time.
I left the juice mixture in the fridge overnight and I used strawberry juice which was watery and not thick so could any of those two have messed it up because at the end it turned out to be jelly and didn’t have a ball form.
