Hong Kong Milk Tea is my husband’s “must drink” tea whenever he goes to Hong Kong. This milk tea is creamy, silky, smooth and light in texture; In Hong Kong, most of the shops uses the brand Black & White evaporated milk, which is a product from Holland. So far I have not seen this brand in any of the supermarket in Singapore or in Perth beside the supermarket in Hong Kong, and they are not cheap! If you can get hold of this brand of evaporated milk, you can make authentic milk tea, just like those in Hong Kong.
I have been searching for the Ceylon tea leaves in Perth for months without success. When I went to Hong Kong for holiday last week, I decided to go to the supermarket and take a look. The first 2 time when I went to the supermarket, I got no idea which brand to buy. On my 3rd trip, there was an old lady standing beside me, I decided to ask her with my broken cantonese, after a few mins, she finally understood my question and she pointed to me this brand of tea leaves. I came back and make for my husband and he he said: “got standard”, and even my 2 boys which have never try the milk tea before love it, and my husband ask memto make this milk tea for 3 day straight! Another successful recipe!
Make 3 cups
20g black tea leaves (I use Rickshaw Black Tea)
160ml Full cream evaporated milk (I use Black & White Full Cream Evaporated Milk)
3 tablespoon Condensed milk (or to taste)
Put the tea leaves together with the water in a heat proof jug and bring to a rapid boil over the stove
Turn of the heat, cover, and let it steep for 10 mins.
pour some boiling hot water into the tea pot and serving cup and give a little swirl, discard the water, this is to warm up the pot and cups
Place a strainer over the tea pot and pour the tea in
Pour in the evaporated milk and condensed milk into the teapot, stir well and serve immediately
Went to the gluten free expo recently and Rawsome had a demonstration on how to make almond milk. I tried it today and it was much creamier then those store bought almond milk, is super easy also. I also use my fitness pal Apps to workout the calories for this recipe, the portion is easy to remember too: (1:1:1:) 1 cup of almond, 1 liters of water and blend for 1 minute. Remember to keep the pulp in the fridge as I will be posting how to make the Lamingotn Bliss Bombs over the next few days, which also was demonstrated during the expo by Rawsome.
250ml per serve
194 calories per serve:
Total fats: 14.2g
Saturated fat: 1g
Polyunsaturated fat: 4.6g
Monounsaturated fat: 9.4g
Trans fat: 0.1g
150g raw almond
2 liters of filtered water
Soak the almond with 1 liters of filtered overnight in the fridge
Drain and rinse almonds
Blend the almond with 1 liters of filtered water in a blender for 1 min
Strain through a nut bag or cloth, save the almond pulp for later use.
Chill in the fridge, milk will keep well for 3 to 4 days in fridge
100g soya bean, soak overnight or min 4 hours
1 litre water
60g rock sugar, crushed
3 pandan leaves tie into a knot
Place drained beans and 400g of water into TM bowl and blend for 1 min / speed 8
Add the remaining 600g of water, sugar and pandan leaves and cook 10 min / 90°C / speed 2
Cook for a further 2 min / 100°C / speed 2
Leave to cool, strain well and serve hot or cold