Tea with milk and tapioca
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tea with milk and tapioca - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup tapioca pearls (cassava sago)
- 1 cup of sugar
- 6 bags of jasmine tea (or green tea with jasmine)
- 0.5 cups sweet condensed milk
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Recipes with similar ingredients: green tea, tapioca, condensed milk
Cooking the dish according to the recipe:
- Combine sugar and 1 cup water in a small saucepan. Bring to a boil over medium heat. Remove from heat and let cool.
- In a large saucepan, bring 8 cups of water to a boil over high heat. Add the tapioca pearls, return to a boil, and simmer, stirring occasionally, for 15 minutes.
Turn off the heat, cover, and let the balls soak in the water for another 15 minutes. Drain and rinse with cold water. Place in a container along with the prepared chilled syrup and refrigerate for up to 2 days. - Place 6 tea bags in a heat-resistant container and add 4 cups of boiling water. Let steep for 20 minutes. Remove and discard the bags. Let the tea cool and refrigerate.
- Before serving, place 0.5 cups of tapioca in the bottom of a glass and stir well with condensed milk. Pour in the tea and serve with a large straw.
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