Names vary by region.
 
Starch-jelly pieces are also known locally as crisp pearls, QQ pearls or cool pearls.
 
Soft and springy with a slightly chewy texture.
 
A topping for shaved ice, ice desserts and beverages.
 
A popular dessert ingredient in Taiwanese street food.
 
 
 
Preparation
 
Ratio: 1 part starch-jelly pieces to 7–8 parts water.
 
 
 
1. Bring 800 cc of water to a boil and add approximately 100 g of product.
 
2. Stir until all pieces float. Cover and cook over medium heat for about 9–12 minutes.
 
3. Transfer to ice water to cool briefly, drain, then mix with sugar and serve.
 
 
 
Adjust cooking time to your preferred texture. Longer resting makes the texture softer; rinsing in ice water increases springiness.