Coconut milk banana pearl tea
- 6 western bananas, choose ripe bananas, do not use raw or overripe bananas
- 1/2 teaspoon salt
- 400ml canned coconut milk
- 1/4 cup white granulated sugar
- 2 tbsp small pearls (soctopus)
- Shredded Coconut
- Roasted peanuts, lightly pounded
- Peel the banana, remove the tendons, cut the banana into circles. Marinate bananas with a little salt and sugar for 15-20 minutes.
- Golden roasted peanuts, coarsely pounded. Pearls are treated many times to make the water clean, soak in a bowl of cold water for about 15 minutes until the pearls bloom, pour into a basket to drain.
- Pour the can of coconut milk into the pot, mix with a little water and add sugar. If you don’t use canned coconut milk, you can buy shredded coconut, then squeeze out the coconut milk.
- Add the bananas and cook over low heat until the bananas are soft.
- Pour in the buffalo and cook together, gently stir the bananas so that the bananas are not crushed, and cook until the pearls are white. Taste again according to your taste, turn off the stove, scoop out into a bowl, sprinkle some peanuts and shredded coconut on top, use hot or cold as you like.
Fruit bubble tea
- Pear 1 kiwi
- 1 red dragon fruit
- 1/2 Yellow Watermelon
- 1/4 Tapioca Flour
- 400 gr Brown sugar
- 4 tablespoons (or white sugar)
- Fruit grind: First, you peel the fruits, then put each part of the fruit into a blender and blend until smooth. Next, strain the pear juice and watermelon through a sieve to smooth. Finally, weigh each portion of the juice to get the correct amount of 80g.
- Mix pearl powder: First, divide 400g of tapioca flour into each portion of fruit juice, 100g each. Then proceed to the powder mixing process. Put the pot on the stove, add the dragon fruit juice and bring to a boil over low heat. When the mixture boils, add 20g of tapioca flour, mix well for about 10 seconds, then turn off the heat. Then, put the cooked dragon fruit powder into the bowl containing the remaining 80g of tapioca flour. Knead with your hands until the dough forms a smooth, non-sticky mass. Repeat the above steps with the remaining pearls.
- Shaping pearls: Divide the tapioca into small equal portions and roll them into balls. Then, you coat the pearls through a layer of dry tapioca flour to prevent sticking.
- Boil pearls: Put a pot of water on the stove, when the water boils, put the pearls in and boil for about 15 minutes until the pearls turn clear and float to the surface. Next, take out the pearls in a large bowl and mix well with about 4-5 tablespoons of brown sugar.
- Finished Products: Fruit pearls are eye-catching with many different colors, when eaten, they are supple and soft, blended with the sweetness of sugar and the characteristic aroma of each fruit. You can use pearls with milk tea or tea to add more flavor to the dish!
Lotus seed pearl tea
- 200g fresh lotus seeds
- 200g rock sugar
- 200g tapioca flour
- 100g copra
- 4g purple leaf powder
- 1 pinch of salt
- Cooking tea: Fresh lotus seeds peeled, removed the lotus heart and then washed. In a pot, add cold water and a pinch of salt and bring to a boil. If you see foam floating on top, skim it off. Cook lotus seeds for about 1 minutes, then add alum sugar to cook together, cook for another 5-10 minutes if the lotus seeds are slightly cracked, turn off the stove. After cooking the tea, let it cool completely and then put it in the refrigerator to cool or soak it in ice water to cool it down quickly and cool the tea.
- Making pearls: Purple purple leaf powder mixed with 100ml of boiling water, left for about 30 minutes, then filtered through a sieve to get the purple water. Put the water on the stove to heat it up again. Prepare the tapioca flour in a bowl with a pinch of salt and mix well, then slowly add the hot purple leaf powder to the bowl of flour, stir with your hands, let the dough cool down, then knead the dough with your hands until the dough is smooth and dry. dry is fine. When the dough is done, it is still warm, cover the dough with cling film and let it rest. Copra peeled off the brown outer shell, washed and then cut into small dices like chopsticks. Take the dough out and divide it into equal balls, it is estimated that when adding coconut, it will be as big as a lotus seed; Use your hand to flatten the dough ball, put the copra in the middle and then roll the dough ball so that the dough is covered with coconut. Put the pot of water on the stove to boil, put the pearls on the stove to boil, when the pearls have surfaced, they are cooked, cook for another 1-1 minutes, then remove the pearls to a bowl of cold water. Leave the pearls in a bowl of cold water for 2-3 minutes, then take them out and drain the water. Put the pearls in a bowl and then scoop out the lotus seed tea to chill to eat with. When eating sweet tea, accompanied by the fleshy taste of lotus seeds and the suppleness of pearls, the copra is crispy and fatty.
Tapioca pearl tea
- 60g pearls
- 625ml water
- 160g taro
Make coconut milk:
- 250ml milk
- 375ml coconut milk
- 100g sugar
- To make coconut milk, you pour fresh milk, coconut milk and sugar into a pot. Stir well and cook over low heat. When boiling (about 70 degrees), turn off the stove. Let cool.
- Pour water and pearls into the pot.
- When cooking, turn down the heat to low. Cook while stirring so that the pearls do not stick to the bottom of the pot. Cook for about 10 minutes, then turn off the heat. Cover the pot again for another 10 minutes.
- Taro cut into small squares.
- Boil the taro for about 9 minutes. When the potatoes are cooked, take them out and let them dry.
- Then pour in taro, pearls and coconut milk and cook together. Boil for about 1 minute, then turn off the heat.
Pumpkin pearl tea
- Coconut milk: 240 ml
- Palm sugar: 80 Gr
- Glutinous flour: 240 Gr
- Pumpkin: 120 Gr
- Salt: 1/4 teaspoon
- Pumpkin peeled, seeded, washed and cut into small pieces. Bring a pot of water to a boil, add the pumpkin and cook for 15 minutes until the squash is soft. Take out the squash, wait for it to cool a bit, then grind and mix the flour in the ratio of 1 pumpkin: 2 glutinous flour to blend together. Knead until the dough is golden. If the mixture is too dry, add some pumpkin and continue kneading.
- Take a little flour in your hand and roll it into a medium ball, about the size of a thumb. You do it until you run out of dough. Bring a pot of water to a boil, drop the flour in and boil until soft.
- When you see the dough floating, turning clear, then take the dough out and put it in a bowl of prepared filtered water for the dough to cool down and have a supple, delicious taste. Put 240ml of coconut milk in a pot, add jaggery, a little salt and bring to a boil over low heat. Cook while stirring until the sugar dissolves and taste to see if it’s just right. Continue stirring so that the coconut milk does not taste frozen, until the coconut water is slightly boiling, then turn off the heat. Do not cook coconut for more than 3 minutes. Drop the dough ball in, stir it and you can scoop it out and enjoy.
- Pumpkin pearl tea is delicious and attractive with each soft, chewy and delicious powder, served with greasy, sweet coconut milk. At the weekend, prepare a pot for the whole family to eat dessert together.
Pearl mango tea
- 4 ripe mango
- 50g dried pearls
- 1 can of coconut milk
- 1 pack of fresh milk.
- Step 1: Preliminary preparation of ingredients for making mango pearl tea: Dried pearls, you put them in a pot of filtered water and soak for about 1 hour to soften the pearls. You take a mango, cut it in half, then use a knife to cut it into small squares. Then, put the mango in a bowl and put it in the fridge. 3 mangoes left, peeled, then cut into small pieces. You mix coconut milk with fresh milk.
- Step 2: Steps to make mango pearl tea: First, you bring the pot of water that is soaking the pearls to boil. When the water boils, turn down the heat and stir gently so that the pearls do not stick together. When the pearls are all floating, the powder is transparent, you turn off the stove. Take out the pearls and put them in a bowl of cold water right away. Soak the pearls for about 5-10 minutes, then take them out of the bowl to cool and drain. Next, you put the mango in the blender and puree it. Then you put a pot on the stove. Add the milk and coconut milk mixture, add another bowl of filtered water and bring to a boil. You add sugar and cook together, taste it to see if it suits your taste. When the milk boils, add the pureed mango and pearls, remember to stir well. Next, add the chopped mango to the boil. Taste the sugar again to taste. Note, if you eat tea with ice, it must be a bit sweeter. Once the pot of tea boils again, you can turn off the stove. Scoop the tea into small bowls, you can use it as is or if you like it cold, add some shaved ice.
Purple sweet potato pearl tea
- 1 purple sweet potatoes
- A few peanuts, pearls
- Soak peanuts in warm water for about 4 hours and then peel off the outer shell.
- Purple sweet potato washed, peeled and cut into pieces.
- Bring the water to a boil, add the pearls, stir for about 2 minutes, and then turn off the heat. Let it soak for 1 more hour.
- For peanuts, purple sweet potatoes, rock sugar, add a little water and stir for about 30 minutes until the purple sweet potatoes are cooked.
- Drop the pearls in, cook for another 30 minutes to eat.
Young coconut pearl tea
- 200g young copra
- 50g white pearl
- 50g tapioca flour
Coconut milk part:
- 200ml coconut milk
- 150ml water
- 100g sugar
Green tea jelly part:
- 5g jelly powder
- 600ml water
- 100g sugar
- 5-7g green tea powder
- Step 1: Wash young copra, use a knife to cut into bite-sized pieces. It is recommended to use a knife with a curved blade to create a more beautiful shape.
- Step 2: Bring a pot of water to a boil, add the pearls and boil for 10 minutes, stirring occasionally with a spatula so that the pearls do not stick to the bottom of the pot. Turn off the heat, incubate in the pot for another 10 minutes, then take it out and put it in a bowl of cold water.
- Step 3: Make green tea jelly: Put 600ml of water in a pot, dissolve it with 5g of jelly powder, pour in and stir well so that the powder does not clump. Put the pot on the stove, bring to a boil, remove the foam, then add the sugar and green tea powder, stir well, continue to boil until boiling. Pour the jelly into the mold, leave for about 20-30 minutes for the jelly to solidify, cut into bite-sized pieces
- Step 4: Cook the dough: Put 50g of Bang Bang powder in a pot with 300ml of water, boil until it is clear, then turn off the heat, take it out and put it in a bowl of cold water.
- Step 5: Make coconut milk: Put 200ml of coconut milk, 150ml of filtered water into the pot, bring to a boil, then add 100g of sugar, cook and stir until the sugar dissolves. The last step in how to make young coconut tea, you add young copra, Bang powder and boiled coconut milk again.
- Step 6: Scoop the mixture of coconut milk, young coconut, and almond flour above into a bowl, add jelly, pearls, can sprinkle more desiccated coconut, you will have an extremely attractive young coconut tea.
With this tea, you can eat it hot right out of the oven. On a rainy day, what could be more wonderful than holding a bowl of hot tea in hand, sipping and feeling this wonderful blend of flavors!
If you want to eat it cold, wait for the tea to cool and then add ice as you like. Surely this will be the perfect dish to dispel the summer heat. Fragrant tea with coconut milk flavor, mixed with chewy, soft topping, gives off an extremely attractive smell of young coconut.