There are three key steps of making milk tea with pearl
1. Tea: I used coffee filter paper to wrap the red tea. For each regular filter size, you can put in 4 tablespoon of teas. Tie it with string. For each 10 oz cup size of milk tea, you would need a little bit more than one tablespoon of tea leaves. Bring water to boil. Cook the tea in low heat for half hour. Turn off heat, let it sit for 2 hours. Then the tea portion is done. Let it cool off, put in the refrigerator overnight to make it cold.
2. Pearl. I used the brand shown in the picture. If you use the measuring cup, for each measuring cup size of the uncooked pearls, it can serve about 10 cups of 10 oz milk tea. The full bag can make pearls for about 150 cups of 10 oz milk tea. Follow the instruction on the bag to prepare. For 4 measuring cups of uncooked pearl, I used 2 gallons of water to boil (the instructions call for higher ratio of water, but it's hard to find such a big pot). Once the pearl is done, rinse them under cold water. Put in some black sugar and honey so it won't stick together too much.
3. Milk Syrup. For each 10oz cup of milk tea, use one table spoon of condense milk + one table spoon of coffee mate. Pour in small amount of the tea that you have set aside, put in the right amount of condense milk and coffee mate based on the amount you are preparing. Mix it over low heat slowly. It will become a very think syrup. Silt it to make it smooth. Mix into the tea and it is done. You may need to adjust the sweetness base on personal preference (so don't pour in at once, do it bit-by-bit to taste).
This is a fairly easy to make recipe, it tastes very good and it is very presentable. It will stay quite yummy even if you serve the following day. I followed the recipe from the following link https://www.facebook.com/EBCbuzz/videos/575362349337502/. The portion of ingredients in the link would be enough to make one dozen, regular muffin size pan. Here is the list of ingredients mentioned in the video link: 2 eggs, 70g sugar, 120g milk, 120g whipping cream, 1 pack of puff pastry sheet. 220C=425F. Bake for 15 minutes. I used pancake batter bottle to make it easier to transfer onto the muffin pan. If you don't have the pancake batter, any pan with pointed corner would help transfer the batter. For the small flags, I got the plain flags and small stickers with "thank you" wording, put the stickers onto the flags and you can tailor fit the message according to your gathering's theme.
I learned this elegant way of serving orange from a Japanese restaurant years ago. It is fairly simple. Cut the two ends of the orange, then slice through the middle part to get the orange out. Put the two ends back to make somewhat like a plate. Cut the oranges into fours and put them back. Serve with tooth picks.
Here is the ratio in measuring cups: 1 cup of black rice + 1 cup of red beans with 10 cups of water. Rice and red bean need to soak in water overnight. Drain the water, rinse, then add in the water based following the ratio. Bring it to boil, let it sit overnight in 炆燒煲 . Add in 湯圓 & sugar (1 cup for 10 cups of water) before serving.
This is a very doable recipe. About 15 minutes prep time and 40 minutes bake time.
Recipe from 矽谷美味人妻: 酥烤紅豆牛奶年糕 http://kthu1031.pixnet.net/blog/post/13518881
原來煑桂圓茶起級簡單。我跟著一位姊妹的方法, 效果不錯，你可以試試。比例如下：
1.5 gallon water
3 cups of 桂圓肉
1.5 cups 紅棗
黑糖 (you may not need it if the sweetness meets your goal)
大火燒20分鐘
Wah la!
By the way, 原來桂圓茶是不用茶葉的。