RECIPES

COOKING TAPIOCA PEARLS

Our Premium Tapioca Pearls are the same quality as the ones in the shops. They need to be cooked in perfection for best result.

Cooking time is generally about 60 minutes!

Add the Tapioca Pearls once the water (8:1) starts boiling.

Don’t stir until the Tapioca Pearls float. Cook for 30 minutes.

 

 

 

 

 

TURN OFF FIRE. Close the lid. Sit for another 30 minutes

 

 

 

 

 

Strain and rinse with cold running water

 

 

 

 

 

Sweeten with brown sugar syrup. Add some water.

 

 

 

Please enjoy within 4-5 hours.


 

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.

BREWING GREEN TEA LEAVES (Jasmine Green Tea, GenMaicha)
1. Boil 800ml of water. Turn off fire. Bring temperature down to about 90C
2. Add 10g of Green Tea leaves
3. Brew for 5 minutes
4. Strain and store in a container
5. Refrigerate

BREWING BLACK TEA LEAVES (Assam, Roasted Oolong, Earl Grey, Ceylon)
1. Boil 400ml of water. Turn off fire
2. Add 10g of Assam Black tea leaves
3. Brew for 15-20 minutes
4. Strain and store in a container
5. Refrigerate

 

DRINKS USING FLAVOURED SYRUPS

SMOOTHIES/ICE BLENDED

Directly into the blender, place 1 cup ice cubes, 80ml of the syrup, 200ml water (or milk). Blend for 20-40 sec until smooth. Serve with favorite toppings and enjoy.

FLAVOURED MILK TEA 

Using a cocktail shaker, Add 45ml of fruit syrup. Add into the shaker 200ml cold  milk and 50ml tea and 1/3 cup of ice cubes. Shake well for 10-15 sec then pour into a cup. Serve with favorite toppings and enjoy.
TEA SELECTIONS WILL BE DEPENDENT ON INDIVIDUAL PREFERENCE BUT BLACK TEA GENERALLY WORKS WELL WITH ALL FLAVOURS.

ICED TEA 

Using a cocktail shaker, Add 40ml 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. Serve with favorite toppings and enjoy.

DRINKS USING POWDERED MIX (500ml drinks)

SMOOTHIES/ICE BLENDED

Directly into the blender, place 1 cup (shaker cup) ice cubes, 3.5g (~60g) of of powdered drink mix, 40ml of fructose (~1 spoon sugar), 200ml water (or milk). Blend for 20-40 sec until smooth.Serve with favorite toppings and enjoy.

FLAVOURED MILK TEA

Using cocktail shaker. Melt 45g (~2.5 spoonful) of powdered drink mix in 100ml of newly brewed tea. Add 2 spoons (or less/more depending on sweetness preferred level) of sugar or 20ml of fructose. Ensure that there is no powder lumps left. Then add 50ml cold tea and 150ml iced cold milk  (the ratio of tea and milk can be modified based on your preferences). Then add 1/3 cup ice cubes (1/3 cup of 500ml cocktail shaker). Melt well/ Skake well.

Serve with favorite toppings and enjoy.


FLOATING MILK FOAM

Use automatic whisk mixer

  • Inside the mixing bowl, whisk 100g double cream for approx 30sec
  • Then add 180ml of full cream milk. Whisk for another 20 sec
  • Then add 100g of  foam powder and whisk for another 20sec
  • Refrigerate and enjoy!

Use this recipe for cheese flavoured, vanilla and sea salt flavoured floating powder

 


PUDDINGS

Mango / Milk / Egg / Taro / Chocolate/ Matcha 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/milk boils. Mix well until the all the powder is melted. Stop fire immediately when it boils.  Transfer to desired container (mould). Let it cool down then place inside the fridge.

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. Transfer to desired container (mould). Let it cool down then place inside the fridge.

Grass Jelly Powder. Use 1:30 water ratio (e.g. 100 g of powder with 3000ml water. MIX 80g sugar with 100g grass jelly. Add 200ml cold  Mix together. Then mix with 2L newly boiled water. Mix well until the all the powder is melted. Transfer to desired container (mould). Let it cool down then place inside the fridge. (USE 1:35 to get soft result)

Grass Jelly Liquid  - (Large Size for Commercial Use)  1:5 Ratio

  • 3kg Grass Jelly Concentrate (Liquid Form)
  • 15 Liters of Water
  • 190 g corn starch 

How:

1. In a very large pot, mix together the whole can of Grass Jelly Concentrate Liquid and water, and bring to boil.

2. Whisk together corn starch with small amount of water until the starch gets dissolved. Pour it into the grass jelly mixture. Bring it to boil again, then turn the heat off.

3. Let the mixture cool completely, then store in a refrigerator until becoming jello form.

*If desiring to serve hot grass jelly, skip step 3.

*Suggested serving size as topping: 100-150 g.

*It is recommended to serve the jelly within 4 days of making.

*Keep the jelly refrigerated. Do not freeze.

*If desiring to make smaller amount at once, follow the ratio of Grass Jelly Concentrate to water as 1:5.

 

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