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Tea has been enjoyed for centuries, captivating our senses with its aromatic infusion and diverse flavors. Among the many varieties, five-color water-drifting tea stands out for its vibrant and visually stunning appearance. Originating from China, this tea combines five different types of blossoms, creating a mesmerizing brew that reflects a spectrum of colors. However, there is an art to achieving the perfect balance of flavors and textures in this beverage. In this guide, we will explore techniques and tips to make your five-color water-drifting tea soft, chewy, and utterly delicious, ensuring a delightful sensory experience for every sip. So, let’s delve into the secrets of crafting this unique tea delicacy and elevate your tea-drinking rituals to a whole new level.
40 Minutes Processing
30 Minutes For
Drifting tea has been associated with Vietnamese cuisine since ancient times. Not only that, water drifting tea has become a source of inspiration and metaphor in many poems.
Five-color water drifting tea is a creative variation with multi-colored crust mixed from natural ingredients, close to Vietnamese people such as pandan leaves, sweet potatoes, gac fruit,… Let’s go to the kitchen to make it right away. This traditional tea is rich in value!
See more: Summary of 5 ways to cook delicious, soft, and not hard water drifting tea
Ingredients for making five-color water drifting tea
500g glutinous rice flour
100g white sweet potato
100g yellow sweet potato
50g purple sweet potato
1 gac fruit
300g peeled green beans
120g sugar (for filling)
600g rock sugar
150g granulated sugar
1.3 liters of coconut milk
20g rice flour
10g tapioca flour
1 bunch of pandan leaves
1 little roasted sesame
1 piece of ginger
1 little cooking oil
Tools: Bowl, fork, nylon gloves, sieve
To choose delicious sweet potatoes, you should choose healthy ones, not chipped or bruised. In addition, you should choose potatoes that are heavy in the hand but not too big in size (because they easily have a lot of fiber). In addition, you should avoid buying potatoes that are black or waterlogged or pitted.
In addition to canned coconut milk, you can make your own at home or buy it at traditional markets.
To color the tea, you can use beetroot juice, fresh turmeric juice or lime leaf juice.
You can buy gac fruit at large supermarkets or traditional markets. In addition, you can also use gac powder instead.
How to make five-color water drifting tea
Step 1Cake slugs
First, you bring 300g of peeled green beans soaked in water for 1-2 hours to soften the beans . Next, you put it in a pot and pour water to cover the beans and cook.
After the beans are soft, use chopsticks to stir vigorously to make the beans very smooth and then slug the green beans.
To slug the cake, put the green head in the pan along with 6 tablespoons of sugar, 1 teaspoon of salt and 4 tablespoons of coconut milk . You constantly stir to thicken the beans and do not stick to your hands, then turn off the heat and let it cool.
Step 2Preliminary processing of sweet potatoes
You peel white sweet potatoes, purple sweet potatoes and yellow sweet potatoes and then wash them. You put it in the steamer.
After the potatoes are soft, take them out and use a pestle or fork to mash each type of potato .
Step 3Make pandan leaf and gac color juice
You wash the pandan leaves, cut them into small pieces and put them in a blender with 150ml of water . After grinding finely, you filter the mixture through a sieve to get pandan leaf juice.
Next, you put on gloves and take the flesh of 1 gac fruit. Then, use your hands to crush the meat with a little cooking oil or use a blender to smooth it .
Step 4Mix cake batter
You divide 500g of glutinous rice flour into 5 equal parts and mix the cake flour in turn.
First, make a white crust by putting in a bowl 100g of glutinous rice flour, 50g of white sweet potato, 50-60ml of warm water and a little salt . Use your hands to mix well and knead the dough until it forms a smooth dough.
With the yellow and purple sweet potatoes, you also knead the dough and potatoes with the same ratio to give the purple and yellow crust.
Next, you proceed to knead the blue crust. You put in a bowl 100g glutinous rice flour, 50g white sweet potato, 50-60ml warm water and a little salt . Use your hands to mix well and then slowly add pandan leaf juice (about 10ml), then knead into a smooth, elastic mass.
Finally, you knead the orange crust with 100g of glutinous rice flour, 50g of yellow sweet potato, 50-60ml of warm water, pureed Gac meat and a little salt .
– The amount of warm water used to mix the flour can be reduced depending on the type of sweet potato you use.
– You should knead the dough by hand to feel the smoothness of the dough. If the dough is too sticky, you can add a little more flour.
Step 5Shape floating cake
You roll the green beans into small round balls , about the same size as a kumquat. You do this in turn until you run out of ingredients.
Then, you proceed to divide 5 parts of the pie crust into equal parts, with a larger size than the filling. You round and then gently press and shape a well (as shown) and then put 1 green bean paste inside .
Finally, you proceed to grab the crust so that it hugs tightly to the filling, then roll it up nicely and don’t let the filling come out.
If you have run out of green bean paste, but the dough is left over, you can roll it into a ball to cook tea too!
Step 6Boil tea
You boil a pot of water with medium heat and then slowly drop the tea balls in to boil. After about 15 minutes, the ripe tea balls will float to the surface.
You take out the tea and then soak it in cold water for about 5 minutes so that the tea balls are delicious and not hard. Then you take it out and let it dry.
You must bring the water to a boil, then proceed to put the tea balls in to boil so that the tea is soft!
Step 7Cooking sugar water
First, you peel 1 ginger and then slice it thinly or cut it as you like.
Next, you boil about 2 liters of water, then add 600g of rock sugar, sliced ginger and a little pandan leaf . When the rock sugar is completely dissolved, add the drained tea and cook for another 5 minutes.
Step 8Cook coconut milk
You prepare a large pot, put in 1 liter of coconut milk, 150g of granulated sugar, 20g of rice flour, 10g of tapioca starch and a little salt . Stir until the mixture is dissolved, then put on the stove and turn on medium heat.
After the mixture has boiled, add 300ml of coconut milk . Stir until the mixture boils again, then turn off the heat. Do not let the juice boil because there will be a smell of coconut oil secreted.
– The grated coconut, after adding warm water and squeezed for the first time, produces coconut milk. You add warm water and squeeze the second time, there is coconut milk.
– You can also dilute 400ml of canned coconut milk with 600ml of warm water to make coconut milk
– You can increase or decrease the amount of coconut milk depending on your favorite fat. If you have seasoning, you need to use a new spoon, do not let the saliva get into the coconut milk because it will spoil very quickly.
Step 9Finished product
You put the tea in a bowl/plate, then put a little sesame on top. When enjoying, you drizzle a layer of coconut milk on top of the cake.
The colorful tea balls are soft and sweet, mixed with green bean paste and greasy coconut milk , definitely will not disappoint you.
Above are the sharing of Creativekindercare.edu.vn about the secret to making soft, chewy and delicious water drifting tea without hardening. Good luck with your first attempt!
In conclusion, achieving soft, chewy, and delicious five-color water drifting tea requires a careful balance of ingredients, preparation techniques, and brewing methods. By following the steps outlined in this guide, anyone can transform their tea into a delightful treat that is not hard or overcooked. Remember to use high-quality tea leaves, soak and cook them gently, marinate them adequately, and add a touch of sweetness or flavor enhancers to enhance the taste and texture. With patience and attention to detail, you can enjoy a truly satisfying cup of five-color water drifting tea that is soft, chewy, and bursting with flavors.
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