Pearl Milk Tea--sago Version

Name: Pearl Milk Tea--sago Version
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Sago; 350g milk; 2g black tea; 20g Animal whipped cream; 20g Caster sugar; 15g chocolate sauce

by Chasing the sun

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Bubble tea (Bubble tea), abbreviated as Zhen milk, is a tea beverage spread in Taiwan. After adding powder balls to milk tea, it becomes pearl milk tea. However, some cheap raw materials of bubble milk tea contain harmful chemicals. Some bubble milk teas with delicious colors and flavors are actually just blended with several powders. Chemicals such as creamer, plastic, glauber's salt and industrial magnesium chloride are the main raw materials of some bubble milk teas. Therefore, although the milk tea we made with simple materials at home is not as good as the takeaway taste, we can rest assured that we can drink it by ourselves and the family can drink it with peace of mind! "

Ingredients

Pearl Milk Tea--sago Version

1. Put water in a non-stick pot and boil, put in sago

2. Cook on low heat until a white spot is left in the sago, then turn off the heat

3. Simmer for about 15 minutes until fully transparent, put in a strainer and rinse with running water slowly

4. Put white sugar and a little milk on the cooked sago and put it in the refrigerator for later use

5. Pour the milk into the milk pot and boil until it boils. Add the black tea, cook for one minute, then turn off the heat and simmer for one minute.

6. Put animal whipped cream in the cup, add chocolate sauce, and then add chilled sago

7. Pour the braised milk trap into the cup

Tips:
1. Try to use non-stick pan, anti-sticking and worry-free;
2. Water volume: wide water, that is, enough water, and boil;
3. Stirring: After the water is boiled, pour in the sago, stir a few times, then cover, turn to medium and low heat and cook for about 15 minutes. If it is sago, it will take about 20 minutes, and you can stir occasionally in the middle;
4. Simmering: At this time, the sago should be in the state of a white core in the middle. Turn off the heat and simmer for about 15 minutes. In fact, the white core does not affect the taste, you can also proceed directly to the next step;
5. Rinse: There is a lot of mucus on the surface of the cooked sago, which needs to be placed in a strainer and buffered with flowing water;
6. Preservation: I think it’s a bit troublesome to cook sago, right? Then cook a little bit more. The excess can be temporarily soaked in sugar water and kept in the refrigerator. The time should not be too long. The sago will become white and crisp after soaking , The taste deteriorates, try to use within two days