10 g black tea powder
300 ml hot water
25g unflavoured gelatin powder (mixed in 30ml of water)
200 g sugar
100 g tapioca pearls (boba)
Using a small knife, release the sides of the cups holding each custard pudding. Transfer each custard pudding onto a plate and top it with a generous amount of tapioca pearls and a drizzle of strawberry syrup. Serve chilled.