15
Jul 04

Frogspawn for the new millennium

Pumpkin PublogPost a comment • 456 views

Frogspawn for the new millennium

So anyway, there I was yesterday afternoon, having got home from work and aimlessed around for a bit. I then recalled the intriguing pack of semolina pearls that I’d picked up from my favourite supermarket in Chinatown a few weeks ago.

Now, I didn’t experience that much of this famous British school cuisine because I spent a lot of my childhood abroad and thus never got put off semolina as a kid. Furthermore, I loved the can of milky sweet bubble tea (I know every hipster went through this phase years ago, but I don’t care as it’s new to me) that I tried recently, so was interested in having a go at making my own.

First off, I emptied a paltry amount of the tiny unpromising beads into a heavy-based saucepan and added a good whack of boiling water. Standing over the merrily chortling and increasingly gluey pan for 20 minutes and stirring every so often wasn’t really a chore, as I was talking to my flatmate, who was constructing avocado salad and refused to even look at the substance I had produced.

I rinsed the pearls in a bit of cold water and bunged them in a bowl with some sugar syrup to keep them nicely separated while they cooled, as advised by my cooking instructions (from the interweb not the packet: my ideographic interpretation skills start and end with musical annotation). So far so good, and it really does look like frogspawn!

A while later, I mixed up a concoction from coconut milk powder and a packet of instant ginger tea and cooled it down with a lot of milk straight from the fridge. Adding the reserved semolina and stirring it all together in a large chunky wine glass, I congratulated myself on the creation of a fine-looking beverage and then swigged the lot. One of those fancy super-wide straws would have aided the experience somewhat, but overall it was satisfyingly chewy and tasty.

Verdict: time-consuming but not onerous, and jolly good fun for the amateur kitchen chemist.

p.s. I placed a small portion of the pearls in their syrup in a jar in the fridge to see how they keep. Results to follow via comments.

Add your comment

(Register to guarantee your comments don't get marked as spam.)


Required

Required (Your email address will not be published)

Top of page