Pomegranate Adazi: Chewy, Refreshing & Irresistible!
Sweet, tangy, and ultra-chewy—perfect for summer!
I first tried Adazi at a night market in Xiamen and fell in love with its bouncy texture. Back home, I tried recreating it but felt something was missing—until I experimented with pomegranate juice! The result? A stunning pink, juicy, and irresistibly chewy dessert that’s now my summer staple. Friends always ask for it!
🔍 Ingredient Breakdown
The key is tapioca starch, which gives Adazi its signature chewiness. Pomegranate juice adds natural sweetness and antioxidants, while fresh arils provide bursts of flavor. Optional honey adjusts sweetness. Gluten-free and clean-label!
🍽️Serving Suggestions
Enjoy chilled, with coconut milk, yogurt, or in drinks as a pearl alternative. Store leftovers in the fridge for 2-3 days.
❤️ Why You’ll Love It
Easy, photogenic, and endlessly customizable. The perfect balance of sweet-tart and chewy-refreshing!
🥗RECIPE🥗
🥬Ingredients list
Tapioca starch 150g
Pomegranates 2 (≈100ml juice)
Sugar/honey (optional)
👩🍳DIRECTIONS
Juice pomegranates and strain.
Heat juice until warm (not boiling).
Gradually mix into starch to form crumbs.
Knead into a smooth dough.
Cut into pieces, boil until floating (≈5 mins).
Ice bath for extra chewiness.
❓ Frequently Asked Questions
Q1: Can I use other juices?
✅ Yes (e.g., dragon fruit), but avoid highly acidic ones.
Q2: Dough too sticky/dry?
💡 Add starch or warm water as needed.
Q3: Why did it turn hard?
⚠️ Overcooking or incorrect starch ratio. Ensure brisk boiling and timing.
