[lwptoc]

COOKING TAPIOCA PEARLS

The best way to cook Tapioca Pearls (the premium quality ones similar to the shops) is to cook less. For home use, use 100g per 1L water would be the best ratio, Cooking time is generally about 50 minutes to achieve the best result.

Tools

  • 18cm pan (for boiling water
  • Colander (for straining / rinsing cooked tapioca balls)
  • Bowl (ceramic bowl)

Ingredients

  • 100g Tapioca Pearl (around 1/2 cup)
  • 1L water
  • Sugar syrup

STEP 1: Bring the 1L water to boil (highest setting)

STEP 2: Add the 100g tapioca balls. (DO NOT STIR YET!)

STEP 3: You will notice that after 2-4 minutes the tapioca balls will float. This time stir to separate the balls together

STEP 4:  Close the lid and cook for 20 minutes (highest setting). Make an alarm please so you do not burn your tapioca.

STEP 5: Turn of fire and cook on its own heat for another 20 minutes

STEP 6:  Strain the newly cooked tapioca balls under running cold tap water (not too much- just to wash off sticky residue)

STEP 7: Transfer to a bowl and sweeten (with sugar syrup or brown sugar syrup)

STEP 8: Enjoy on its own or add to your favorite milk tea.


BREWING/ STEEPING TEA

At first glance, you might think that brewing tea is just a simple process of adding hot water to tea, waiting, and adding any sweetners. But like anything else in life, anything worth doing is worth doing right.

The strength of tea should be varied by changing the amount of tea leaves used, not by changing the steeping time. The amount of tea, the temperature, and the steep time vary from tea to tea. Teas that have little or no oxidation period, like green and white teas, are best brewed at lower temperatures while teas with longer oxidation periods should be brewed at higher temperatures. The higher temperatures are required to extract the large, complex, and flavorful phenolic molecules found in fermented tea. Boiling also reduces the dissolved oxygen content of water which reacts with phenolic molecules to turn them brown and reduce the potency of antioxidants.

Type              Weight/liter of water           Water Temperature                     Steep Time

White Tea             10g                              65-70°C 149-158°F                      5 -8 min

Yellow Tea            10g                              70-75°C/158-167°F                      5- 8 min

Green Tea             10g                            75-80°C/167-176°F                       5- 8 min

Oolong tea            10g                             80-85°C/176-185°F                      10-15 min

Black Tea               20g                            99°C/210°F                                   10-15 min


BROWN SUGAR MILK TEA RECIPE

Brown Sugar Milk Tea also called Brown Sugar Latte has become one of the favorites in the last year/s. Originally from Taichung Taiwan but is widely introduced in The Alley LuJiaoXiang stores, brown sugar syrup is the main ingredient of this drink. This syrup is made from real brown sugar and caramel syrup giving the consumer the sugar fix at the same time sparking nostalgic flavors of traditional desserts from all over Asia.

We are making 500ml brown sugar milk tea drinks using brown sugar syrup

TOOLS

  • Cocktail shaker (for mixing/ shaking)
  • Jigger (for measurement)
  • Mug or Cup (for brewing the tea) and mixing the drinks
  • Glass or Plastic Cup (for making and enjoying your cold milk tea drinks)

INGREDIENTS

  • 80ml of brown sugar syrup
  • 200ml of fresh milk
  • 50ml of newly boiled water
  • 50ml cold brewed tea (from tea bags) – black tea works best (assam, earl grey or oolong) – THIS IS OPTIONAL
  • Ice cubes (1/3 of the shaker cup)

STEP 1. OPTIONAL ONLY. BREW THE TEA. Simply place the tea bag into a tea cup with 200ml newly boiled water (100 C). The tea should sink into the bottom of the cup. Brew for 10 minutes. Refrigerate before using. (Note that we are going to use 50ml of this brewed tea)

STEP 2.  Inside the MUG add 50ml of brown sugar syrup then add 50ml newly boiled water. Melt the syrup until all are diluted.

STEP 3. Add the ice cubes, 100ml fresh milk and 50ml of cold tea.

STEP 4. Mix Well.

STEP 5.  Decorate the glass with the 30ml of thick brown sugar syrup

STEP 6. Pour the drink mixed into the cup/glass and enjoy with your favorite toppings.


TARO MILK TEA RECIPE

We are making 500ml taro milk tea drinks using taro powder mixes.  Important to use proper tools. We are using a cocktail shaker or protein shaker for mixing,

TOOLS

  • Cocktail shaker (for mixing/ shaking)
  • Powder Spoon (for measurement)
  • Mug or Cup (for brewing the tea)
  • Glass or Plastic Cup (for making and enjoying your cold milk tea drinks)

INGREDIENTS

  • 3 spoonful of taro powder mix
  • 1 spoon of non-dairy creamer
  • 150ml of newly boiled water
  • 20ml fructose
  • 50ml cold brewed tea (from tea bags) – black tea works best (assam, earl grey or oolong)
  • Ice cubes (1/3 of the shaker cup)

STEP 1. BREW THE TEA. Simply place the tea bag into a tea cup with 200ml newly boiled water (100 C). The tea should sink into the bottom of the cup. Brew for 10 minutes. Refrigerate before using. (Note that we are going to use 50ml of this brewed tea)

STEP 2.  Inside the cocktail shaker add 3 spoons of taro powder mix and 1 spoon of nondairy milk. Add 150ml newly boiled water and melt the powder mixes until all are dilluted.

STEP 3. Add the ice cubes, fructose and 50ml of cold tea.

STEP 4. Shake well for 1 minute

STEP 5.  Pour into the cup/glass and enjoy with your favorite toppings.


LYCHEE FRUIT TEA RECIPE

This is one of the most favorite fruit teas. Infused with newly brewed jasmine green tea, this drink will surely entertain.

TOOLS

  • Cocktail shaker (for mixing/ shaking)
  • Jigger (for measurement)
  • Mug or Cup (for brewing the tea)
  • Glass or Plastic Cup (for making and enjoying your cold milk tea drinks)

INGREDIENTS

  • 40-50ml of fruit syrup (based on sweetness level preference)
  • 200ml cold brewed tea (from tea bags) – jasmine green tea works best (assam, earl grey or oolong optional)
  • Ice cubes (1/3 of the shaker cup)

We are making 500ml of Lychee Fruit Tea. Very simple. So let us go for it.

STEP 1. BREW THE TEA. Simply place the tea bag into a tea cup with 200ml recently boiled water (90C). The tea should sink into the bottom of the cup. Brew for 10 minutes. Refrigerate before using. (Note that we are going to use 200ml of this brewed tea)

STEP 2. Using a cocktail shaker, add 40-50ml of fruit syrup. Add into the shaker 200ml cold tea and 1/3 cup of ice cubes. Shake well for 10-15 sec then pour into a cup.

STEP 3. Serve with your favorite toppings and enjoy.

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FLOATING MILK FOAM

In a blender add 350ml of ice water and then add 50g of powder & 100g of cream (add a small chunk of butter for extra taste). Blend until smooth. Keep the whipped milk foam inside the fridge. Use within 6 bours.


PUDDING

Mango / Milk Pudding. Use 1:6 water ratio (e.g. 50 g of powder with 300ml water or milk. Simmer water/milk then add the pudding powder until water boils. Mix well until the all the powder is melted. Place inside the fridge to cool down.

Grass Jelly. Use 1:30 water ratio (e.g. 50 g of powder with 1500ml water.  Mix 50g powder with 100ml of tap water. Mix well until the all the powder is melted. Then add into 1400ml of newly boiled water. Mix well. Place inside the fridge to cool down. (USE 1:35 to get soft result)

Ai Yu Jelly. Use 1:18 water ratio (e.g. 50 g of powder with 900ml water. Simmer milk then add the Ai Yu powder until water boils. Mix well until the all the powder is melted. Place inside the fridge to cool down.