2 Easy Ways to Make Delicious and Chewy Jackfruit Yogurt with Tapioca Pearls at Home

Mix condensed milk and fresh milk

Mix 200gr of condensed milk with 1 liter of fresh milk, taste the sweetness to suit the family’s preference and heat the mixture on the gas stove until warm at about 40 degrees C (to feel warm when touching the mixture, not hot), then turn off the heat.

Mixing the milk mixture

Add 200ml of yogurt to the warm milk mixture, stirring well until the yogurt is completely dissolved. If you like vanilla flavor, you can add it at this moment.

To make the yogurt smoother and more beautiful after fermentation, you can strain the mixed solution through a sieve. Then pour the mixture into the prepared jars or containers.

Yogurt Fermentation

Yogurt fermentation requires maintaining the necessary temperature for the starter culture to work. To achieve this, it is essential to ensure the quality of the container used for yogurt fermentation.

Place the yogurt jars into the container, pour warm water (about 50 degrees Celsius) into the container until it covers half of the jars, and cover the surface with a warm cloth. Seal the container tightly and place it in a cool place for about 6 – 8 hours or overnight (if done in the evening).

For plastic containers, regular checks are needed; if the water cools down, add hot water to maintain the necessary warmth for the culture to function. When adding water, do so gently to avoid the yogurt from separating.

Refrigerate

After sufficient fermentation time, when the yogurt has set, place it in the refrigerator.

The yogurt after fermentation will be thick with a smooth surface; if the thickness is standard, when tilting the jar, you will see the yogurt maintain its state without flowing or spilling out of the jar.

Final Product

You can try the finished yogurt to see if the fermentation level is to your liking; if it is not sour enough, next time you can increase the fermentation time or add more starter culture. Put the yogurt in the refrigerator and use it gradually.

The yogurt will continue to ferment even when stored in the refrigerator. Therefore, it is best to consume it within a short time to ensure the sourness is just right, making it tastier.

Yogurt can be served with fruits or blended with ice to make a delicious, refreshing drink that is nutritious for the family.

Mixing the Tapioca Flour

Put 100gr of tapioca flour and 20gr of granulated sugar into a bowl and mix well.

Next, add 60ml of boiling water to the bowl, slowly adding a little at a time into the flour and mix well.

Then, knead and stretch the dough until it becomes chewy, smooth, and no longer sticky to the hands.

Create color and shape the tapioca pearls

You take 1/3 of the tapioca flour and add 3g of cocoa powder, then knead until smooth as in step 1 until the tapioca flour and cocoa powder blend together into one mass.

Cut the brown and white tapioca flour into small pieces, roll them into long strands, and then cut them into bite-sized pieces, about the size of a finger segment.

Next, put 1/2 of the diced coconut into a bowl and add a little food coloring, mixing well until the coconut has a nice red color; the remaining coconut will be kept in its original white color.

With the small pieces of dough that you have cut, roll them into balls, then flatten them and place the white/red coconut in the center to make the filling, then pinch the edges of the dough together and roll it into a ball.

After completing the filling for the tapioca pearls, you will have white, brown, and red pearls in succession.

Next, you coat a little dry tapioca flour around the pearls so that they do not stick together.

Boil the pearls

You place on the stove 1 pot of water and bring to a boil over medium heat. When the water boils, add the white and red pearls to boil first.

Boil until the pearls float to the surface of the water, then cook for another 3 minutes before immediately transferring the pearls to a bowl of cold water.

Using the same pot of water, wait for it to boil again, then add the brown pearls and boil until cooked, then transfer to the bowl of cold water.

Mix the jelly powder

Add 80g of sugar, 5g of crispy jelly powder, and 5g of chewy jelly powder into a bowl and mix well.

Cooking and Freezing Jelly

You put 1 liter of filtered water into a pot, slowly add the jelly powder mixture, pouring while stirring evenly so that the jelly does not clump, then let it sit for about 15 – 20 minutes for the jelly to expand.

Divide the jelly into 3 parts: part 1 is for making clear jelly, part 2 is for making pandan jelly, part 3 is for making blueberry jelly.

You put the divided jelly mixtures on the stove and cook over medium heat.

While cooking, use a spoon to stir continuously until the water boils vigorously, then add 1/3 teaspoon of pandan extract and stir well. Cook for another 3 minutes, then turn off the heat and pour the jelly mixture into molds.

For the remaining 2 parts, you also perform the cooking steps as above so that when completed, you will have 1 clear jelly and 1 jelly colored with blueberry syrup!

After the jelly mold has cooled down a bit, put it in the refrigerator for 5 – 6 hours until the jelly is completely set.

Preparation of Jackfruit and Basil Seeds

You cut the jackfruit flesh into long strips until finished.

Place the basil seeds in a bowl with just enough water to cover and soak for about 5 – 6 minutes until the seeds swell and soften.

Completion

The jelly after it has set, you take it out and cut it into shapes as you like.

Then, you place about 2 tablespoons of jackfruit on a plate, and 1 cup of yogurt on top.

Next is the jelly and pearls around, then add 1 tablespoon of basil seeds, and finally a little dried coconut, and you can enjoy it!

Final Product

The dessert of jackfruit yogurt with various beautiful toppings is now complete!

Plate of colorful yogurt with fragrant, smooth yogurt accompanied by sweet, chewy, and crispy jelly; the tapioca pearls are chewy and have a crunchy coconut filling. Additionally, there is crunchy, sweet, and aromatic jackfruit combined with soft, cool basil seeds, which is also very nutritious!

On a hot day, enjoying a plate of jackfruit yogurt with tapioca like this is absolutely wonderful!

Blend Pandan Juice

Wash the pandan leaves, then cut them into pieces and put them into the blender, add 300ml of filtered water and blend the pandan leaves with water until smooth.

After blending, use a strainer to filter the pandan juice and pour it into a bowl.

Make Pandan Jelly

Put 10g of jelly powder, 200g of sugar into the pot and mix well. Then, add 1.5 liters of water into the pot, stirring constantly until boiling, then add 200ml of the pandan juice that was just blended, stirring continuously.

Molding

Turn off the stove, let it cool, then pour the mixture into small molds to make jelly, and place it in the refrigerator for 2 – 3 hours for the jelly to set.

Shredded Jackfruit

Remove the seeds from the jackfruit and shred 50g of the jackfruit segments into bite-sized pieces.

Complete Jackfruit Yogurt with Pandan Jelly

Add 2 cups of yogurt, pandan jelly, and jackfruit into a glass, sprinkle dried coconut on top, and you have completed the dish of Jackfruit Yogurt with Pandan Jelly.

Final Product

Fresh, crunchy, and sweet jackfruit with the mild sourness and refreshing taste of yogurt, along with fragrant chewy pandan jelly, is perfect for hot summer days. Let’s make Jackfruit Yogurt with Pandan Jelly for the whole family to enjoy!