Пікірлер

• 
  @Hypn4ticКүн бұрын

  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.

• 
  @AxialisPsychopathyКүн бұрын

  I made a mistake once with method 3 by using milk and it became frothy matcha that really bleached out most of matcha taste 😂

• 
  @HelloHolaHiya3 күн бұрын

  Looks AMAZING! I will be trying your recipe. Thanks!

• 
  @knutandersen4314 күн бұрын

  I'm making this with my sister rn and it's genuinely really fun! Thanks for the amazing recipe!!!

• 
  @Honeybee_Lipbalm5 күн бұрын

  I’m making mango flavour do I put the sugar with the tapioca starch I’m confused

• 
  @ed43486 күн бұрын

  I was originally really interested in TokyoTreat due to the price point but when I noticed the $12.50 shipping costbut Bokksu offered free shipping to my area and on top of that there's a promo-code out right now that gives me $15.00 off my first bokksu box so it seemed kinda like a no-brainer.

• 
  @L1ES_RBX6 күн бұрын

  Thanks so much for this recipe!

• 
  @Kendoujo8 күн бұрын

  06:42 "if you're buying this for yourself, the nibbles will DEFINITELY last you the whole month", you underestimate me. That box ain't lasting 24 hours

• 
  @honestfoodtalks8 күн бұрын

  😆 enjoy your 24 hrs!

• 
  @vijikumar208810 күн бұрын

  Wow looks so incredibly delicious 😋😋😋 definitely a must try thanks for sharing this recipe

• 
  @honestfoodtalks10 күн бұрын

  Thank you 😊

• 
  @AhSiek_Uno12 күн бұрын

  Underrated video, this is great! 👍

• 
  @honestfoodtalks12 күн бұрын

  Thank you for your kind words 😊

• 
  @kai_79015 күн бұрын

  Does the boba get hard?

• 
  @kai_79015 күн бұрын

  Because I am

• 
  @honestfoodtalks15 күн бұрын

  The boba does get hard, but not as hard as you 👀

• 
  @heartjewelry-hh1nz18 күн бұрын

  Im trying this

• 
  @nikkimitchell0019 күн бұрын

  Dang it now I need this

• 
  @littleoldme695319 күн бұрын

  This is a very well thought out and detailed review. I appreciate the work you put int9 this.

• 
  @Jowelvictorreang20 күн бұрын

  do you add green tea in powder recipe

• 
  @honestfoodtalks19 күн бұрын

  No, we did not add any green tea powder

• 
  @Coobly24 күн бұрын

  Hi, just wondering what is the point of leaving the calcium alginate to cool in the fridge… does it affect how well the bubbles turn out.. Thanks

• 
  @staceyroth609823 күн бұрын

  It allows bubbles to evaporate so the balls are clear and don't float

• 
  @JasonChee-xn8vk25 күн бұрын

  I think dumplings is misleading.. l prefer to call them Asian Sticky Rice Parcels wrapped in bamboo leaves❤😊

• 
  @NorthernLights1626 күн бұрын

  Question! Do you think a Cranberry Mango drink would work for the boba?

• 
  @honestfoodtalks23 күн бұрын

  Sounds like a wonderful flavour 😊

• 
  @mollyobrien436027 күн бұрын

  Does the length of time you leave them in the liquid matter... Does it form a thicker 'skin' the longer their there?

• 
  @cjcurrell141626 күн бұрын

  100% it does. It would completely solidify if left too long.

• 
  @honestfoodtalks23 күн бұрын

  Yep, we wouldn’t recommend leaving it in the calcium alginate for too long. Once you’ve made all the pearls, remove and rinse them with clean water.

• 
  @tyerrascott659628 күн бұрын

  Is there no tea in the milk tea?

• 
  @honestfoodtalks23 күн бұрын

  It’s actually a misnomer in a lot of Western countries. The direct translation of the popular drink is just “Brown Sugar Milk”. But, because these boba-type drinks tend to be thought as the same family as milk teas, alot of Western countries name this drink “Brown Sugar Milk Tea”. There is however a version with tea! The recipe is similar with the addition of black tea.

• 
  @tyerrascott659623 күн бұрын

  @@honestfoodtalks I see. I was so confused..I went to my local shops in a panic asking if they put tea it 🤣 they all do. I prefer it that way. Thank you for the recipe though!

• 
  @ashleekeibella526728 күн бұрын

  Thank you for sharing

• 
  @fireblaster2906Ай бұрын

  When making mine everything was going well until the taste test it tastes un edible any tips on getting the mixture sweeter or more flavor without messing up the chemical reaction?

• 
  @honestfoodtalks23 күн бұрын

  We’d recommend making a stronger/richer filling in this case (if making tea, brew it for much longer and add more sugar. If making juice, use a more concentrated version). Just in case, make sure you rinse the pearls with clear drinking water before adding them to your drink. Also, don’t leave your popping pearls in the calcium solution for too long after you make them. Over time, the ‘skin’ formed will become thicker, making it taste less nice.

• 
  @fireblaster290623 күн бұрын

  @@honestfoodtalks thanks for the tips I’ll try them out and update!!

• 
  @wayneboyd4372Ай бұрын

  For these items, price shouldn't be an issue. If you want something cheap, I would visit your local Japanese store and pick up items individually. I say go for both.

• 
  @MiVidaJugosaMVJАй бұрын

  I love your channel. Please bring more videos ❤

• 
  @anna_gavrilukАй бұрын

  Добрый день. Я взяла указанные ингредиенты в указанных пропорциях. Но моя смесь получила ь очень густой и даже не набиралась в ложку. А шарики не лопались и через час после удаления из кальция стали полностью как желе без жидкости внутри. Что я сделал не так?

• 
  @edgarjacon53497 күн бұрын

  You May have put tap water with the sodium alginate instead of distilled or low calcium water, you can use tap water with the calcium lactate only (she answered that to someone else)

• 
  @legoutuber4355Ай бұрын

  would choco milk work 😅😂

• 
  @honestfoodtalksАй бұрын

  It won’t be the original but we think itll be delicious 😋

• 
  @user-qw1mm9bn3kАй бұрын

  I was so confused but then I looked at the date of this video 😂

• 
  @jeanedoar8915Ай бұрын

  This is my 2nd box and I love it. The magazine is informative and interesting with lovely color photographs and layout. The treats are amazing and varied

• 
  @breebrat56Ай бұрын

  Thanks for the feedback! I’m looking to gift a box to a friend & am new to the Japanese snack boxes. This helps a lot! 😊❤

• 
  @honestfoodtalksАй бұрын

  Hope your friend enjoys their gift! 🎁 thanks for your kind words 😊

• 
  @heartpairАй бұрын

  im planning to buy from tokyo treat but i dont want to pay for a box every month lol. i just want to buy one box so i can try it and see if i like it,, does it work if i buy the monthly plan and cancel right after to get delivered only one box? or do i have to cancel after i received the box to my address? or does it not work at all gjfdgdfjgjfd

• 
  @honestfoodtalksАй бұрын

  From our experience, we've not had any issues with cancelling the monthly subscription. You can email their customer support to cancel the monthly plan too as long as you do it before your monthly renewal. However, we have seen people complain about the process of cancelling (but not sure if this is because they've committed to the 3, 6 or 12 months plan to get a cheaper deal). We recommend getting in touch with their customer support to get more information. Hope this helps!

• 
  @proh4718Ай бұрын

  Hey, i don't know why, but my bobas only taste of the alginate and I can't taste the mangoes. please help

• 
  @honestfoodtalksАй бұрын

  We’d recommend tasting the juice + sodium alginate mixture before you start the spherification process. Thatll allow you to adjust the amount of juice extract or sugar to add. Generally, you’d want the filling juice to be stronger/more concentrated that what you’d usually make for a drink. For example, we have tried making popping boba with plain tea before, but the first time we did it, the taste of tea was too mild. So, we decided to brew the tea for longer to get a stronger tea flavour. Hope that helps 🙏😊

• 
  @julieguek9264Ай бұрын

  Can I get some advice from you? I kept my chang in the fridge so before consuming it I’ll steam it but the rice all sticks to leaves. Why is it so?

• 
  @honestfoodtalksАй бұрын

  If you don't want it to stick to the leaves you can coat the bamboo leaves in abit of oil before you wrap them. That should help it not stick. We’re not 100% sure on this but it could be the type of bamboo leaves - some naturally have more of a layer that helps prevent the rice from sticking. It could also be the amount of oil used to fry/cook the ingredients help it from sticking to the bamboo leaves. Our mum glazes the rice with sesame oil at the end for fragrance and taste, but it also helps with the rice not sticking to the bamboo leaves. For ours, sometimes we do find a bit of the rice sticking to the bamboo leaves when we unfurl them to eat. However, they usually form and hold shape quite well without sticking to the bamboo leaves. Hope this helps 🙏

• 
  @june7862Ай бұрын

  Hi, It is a nice review! I am just wondering if each sticker has an FDA sticker? I am worried about the ingredients and nutrition.

• 
  @honestfoodtalksАй бұрын

  Hi June, from our experience not all of the snacks included in the box have ingredients stickers on them. Alot of the bigger sized snacks usually have ingredients printed on or stickers on them, but some smaller ones sometimes do not have any. You should also know that not all of the ingredient stickers are in English. Some are just in Japanese. We cannot say if the ingredient stickers we’ve seen are actually FDA stickers. Our recommendation is to check with Tokyo Treat and Bokksu directly if you’d like to get the accurate information on this. Hope this helps 😊

• 
  @somchoki5507Ай бұрын

  hello i tried making boba wd strawberry syrup but it doesn’t work…it get dissolve in the calcium lactate…i tried multiple times still😭😭😭help plzzz

• 
  @honestfoodtalksАй бұрын

  Im sorry to hear that, let me try and help troubleshoot your issue. May I know what type of water are you using to dissolve your sodium alginate, and your calcium lactate powders? Are you using the measurements as mentioned in the video?

• 
  @somchoki55076 күн бұрын

  @@honestfoodtalks yeah i did the measurements same as video…i used normal tap water…i tried so many times still it doesn’t work ..i gave up😭🤣

• 
  @SongbirdstressАй бұрын

  Sorry, but nothing in the Sakura box is going to stick around for two months in my house lol

• 
  @juliam3019Ай бұрын

  Great recipe ! I’ve made it multiple times now. Thank you! 🙂

• 
  @honestfoodtalksАй бұрын

  Happy to know you like it ☺️

• 
  @runner1984Ай бұрын

  Was really excited to give a go, but phew! Looks scrumptious!

• 
  @jcs1025Ай бұрын

  I made this last night for the first time. I was skeptical, but it was delicious. Great way to use leftover take out chicken.

• 
  @honestfoodtalksАй бұрын

  It’s an underrated recipe for sure 😃 happy that you tried and liked it!

• 
  @anoname9886Ай бұрын

  Omg... Many videos showing an ordinary or regular wrapping technique. I am lucky that i found your video!. I love to eat zhongzhi and can finish 2 at once 😅. I made by my self because i don't feel satisfied with the size out there. It turned my Zhong zhi burst snd spread out because i push to much to fit more filling 😢. Thank you for the tutorial. Earm regards from Indonesia. Wish you and your mother well. Can't wait for Zhong zhi festival this year. Bless you 🙏

• 
  @honestfoodtalksАй бұрын

  We love eating big ones too 😄 thank you for the kind and warm words ☺️

• 
  @jhonathanmarquez9987Ай бұрын

  How do I make boba in a big scale if you could direct me pls and thank you

• 
  @honestfoodtalksАй бұрын

  With popping boba you can try using a syringe and dropping them directly into the bowl. Although it's much faster, we don't think the results are as round and uniformed. Out of regular tapioca pearls, popping boba and crystal boba, the last one is the easiest to make in large batches using a mold. You can check out our recipe video on crystal boba here: kzread.info/dash/bejne/lKN9xc-bXcu8hLw.htmlfeature=shared

• 
  @honestfoodtalks2 ай бұрын

  Any questions? Ask us and we’ll get back to you as soon as possible 😊

• 
  @asstappercoocheater24462 ай бұрын

  Which grade did you use? Ceremonial or Culinary Grade? Or can I use Culinary Grade Matcha with electric whisk method?

• 
  @honestfoodtalks2 ай бұрын

  For matcha green tea, we prefer using ceremonial grade powder but you can also use culinary grade. The electric whisk method works for both powder types. Generally, ceremonial grade powder gives a subtler sweetness and a nicer ‘earthy’ taste in our opinion. Culinary grade is mostly used for baking and making desserts, as its bolder matcha flavour works better when combined with other ingredients. When we have the choice, we will use ceremonial grade for making the tea… but it is more expensive. So, we also use culinary grade often too 😌

• 
  @asstappercoocheater24462 ай бұрын

  @@honestfoodtalks Thank you for responding and for giving me an idea.

• 
  @siosongenardmichael18172 ай бұрын

  In the Philippines we call it Machang

• 
  @honestfoodtalks2 ай бұрын

  Ooh we didn’t know 😃 is it any different than what we made? thanks for sharing!

• 
  @siosongenardmichael18172 ай бұрын

  ​​​@@honestfoodtalksthe appearance is look the same especially the ingredients and the leaves that you used bamboo leaves. And you can buy only that in Chinatown in Manila or also known as "Binondo".

• 
  @Yunemia2 ай бұрын

  Hello :) I want to try this and am confused about the recipe. In the text it says that 1 litre of tap water with the calcium lactate but in the video you say with distilled water. Is the distilled water for the mix with calcium lactate or for the mix with sodium alginate? Thanks in advance!

• 
  @honestfoodtalks2 ай бұрын

  Ideally use distiller 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 also dissolved it in tap water. Hope this helps! 😊

• 
  @Yunemia2 ай бұрын

  @@honestfoodtalks thank you so much!!

• 
  @kazumiFu2 ай бұрын

  Excuse me, I don’t understand. What happens after that, do you drink that little, or do you pour more water/milk? I don’t understand :(

• 
  @honestfoodtalks2 ай бұрын

  For the bamboo whisk method, we first whisk 60 ml of hot water with matcha powder until frothy. Then you add more water (up to 200 ml or 1 cup) to complete the drink 😊 if you want, you can add milk instead of water to make it into a matcha latte. Hope this helps 🙏

• 
  @sarret12 ай бұрын

  Hello! After a few hours, the juice inside the balls becomes hard. Don't know why this happens?

• 
  @honestfoodtalks2 ай бұрын

  May I know what juice you used, and how you’re storing the popping pearls?

• 
  @sarret12 ай бұрын

  @@honestfoodtalks I used concentrated strawberry, lemon, lime juice, mint extract, potassium sorbate preservative. Stored pearls in the refrigerator with and without water

• 
  @honestfoodtalks2 ай бұрын

  @@sarret1 Thanks for sharing. From what we know, some fruits have naturally high calcium which may react with the sodium alginate and cause the coagulation, hence hardening of the liquid. For example, mint naturally has high calcium content, as well as orange, kiwi, and rhubarb. That might be the reason for the juice becoming hard 🧐 Hope this helps 🙏

• 
  @sarret12 ай бұрын

  @@honestfoodtalks thanks, I'll experiment

• 
  @cassiewells63052 ай бұрын

  Recipe please?

• 
  @honestfoodtalks2 ай бұрын

  Here's our full recipe ☺️: www.honestfoodtalks.com/korean-corn-dog-recipe/

• 
  @amala50002 ай бұрын

  Could you use honey rather than sugar?

• 
  @honestfoodtalks2 ай бұрын

  Yes, we’ve made it with honey before 😊

• 
  @TuomasHamalainen-dw5if2 ай бұрын

  I am following the recipes but the 5g sodium alginate dissolves every bit of water, and when I mix in the actual liquid, its so thick that the sodium just wont mix, I have lumps of sodium all around this almost jelly, that is supposed to be the actual product.

• 
  @honestfoodtalks2 ай бұрын

  I suspect it could be because of the calcium content in the water you’re using to mix the sodium alginate. Ideally, use distilled water or low-calcium content water. In some areas, the regular tap water contains relatively high calcium content that makes the sodium alginate clump up… making it very hard to dissolve. Hope this helps 🙏

• 
  @TuomasHamalainen-dw5if2 ай бұрын

  @@honestfoodtalks thanks for the tip, i'l give this a try

• 
  @SierenH2 ай бұрын

  Boksu is way to expensive