| food | Food type | Main Ingredients | Take time | Serve |
| Thai | drink | Milk and cheese | 2 minutes | 1 place |
ingredient
- 1000 grams, Spoon brand, pure white granulated sugar, 1 kg. x 5 bags of granulated sugar
- 700 ml hot water
- 1000 grams of Jenju brand pearls 1000.gX1 (boiled)
- 3000 ml Aero drinking water, size 6 liters, 1 gallon
- 1000 grams Aero brown sugar 1000 grams
- 120 ml Magnolia pasteurized fresh milk 2 liters
- 0.5 grams Aero brown sugar 1000 grams
- 500 ml Aero drinking water, size 6 liters, 1 gallon
- 5 grams Aero icing sugar 800 grams
- 15 ml. Syrup (1 kg. sugar: 700 ml. hot water)
- 50 grams of Jenju brand pearls 1000g x 1 (boiled)
- 1 piece Aero PET dome lid, size 95 mm.
- 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces
- 1000 ml. syrup
- 2000 g. pearls
- 20 grams of taro flavor powder, Red Leaf brand, 300 g. X1
- 60 ml Millac Gold Cream 1 liter
Preparation
1. Boil the black pearls for use as a topping.
How to boil pearls
Golden Pearl : Use 1 kg (1 bag) of pearls per 3 liters of water (1:3).
>> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Strain the pearls and rinse with clean water. Set aside to drain, then mix with syrup to prevent the pearls from sticking together. Can be sold during the day.
Black Pearl (Brown Sugar) : Use 1 kg (1 bag) of pearls per 3 liters of water + 1 kg of brown sugar (1:3:1).
>> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Add brown sugar and stir until dissolved. Cover the pot and cook for half an hour before selling.
2. Add 50 g. of black pearls into a serving glass, followed by 480 g. of ice.
3. Add 120 ml. of pasteurized milk and 15 ml. of syrup. Mix the ingredients together and pour into a glass.
4. Use 20 ml. of hot water, dissolve with 20 g. of taro powder, pour into a glass.
5. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass.
How to whip a scoop of mousse cream
Method 1 >> 1 serving at a time
Recipe: Whipping cream 60 g. + icing 5 g.
>> Use a small electric mixer for about 45-60 seconds.
Advantages: Easy to control costs
Disadvantages: The cream sets quickly when exposed to air.
Method 2 >> 5 servings at a time
Recipe: 300 g. whipping cream + 25 g. icing
>> Use a large electric mixer and beat at speed level 6 for 6-7 minutes.
Pros: Smooth cream texture, does not set quickly when exposed to air.
Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny.
6. Decorate with 0.5 g. of brown sugar powder.
How to boil pearls
Golden Pearl : Use 1 kg (1 bag) of pearls per 3 liters of water (1:3).
>> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Strain the pearls and rinse with clean water. Set aside to drain, then mix with syrup to prevent the pearls from sticking together. Can be sold during the day.
Black Pearl (Brown Sugar) : Use 1 kg (1 bag) of pearls per 3 liters of water + 1 kg of brown sugar (1:3:1).
>> Boil water until boiling, add pearls into the pot, boil for 1 hour. While boiling, use a ladle to stir the pearls occasionally. When the time is up, scoop them up and taste them. If they are soft, turn off the heat. Add brown sugar and stir until dissolved. Cover the pot and cook for half an hour before selling.
2. Add 50 g. of black pearls into a serving glass, followed by 480 g. of ice.
3. Add 120 ml. of pasteurized milk and 15 ml. of syrup. Mix the ingredients together and pour into a glass.
4. Use 20 ml. of hot water, dissolve with 20 g. of taro powder, pour into a glass.
5. Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass.
How to whip a scoop of mousse cream
Method 1 >> 1 serving at a time
Recipe: Whipping cream 60 g. + icing 5 g.
>> Use a small electric mixer for about 45-60 seconds.
Advantages: Easy to control costs
Disadvantages: The cream sets quickly when exposed to air.
Method 2 >> 5 servings at a time
Recipe: 300 g. whipping cream + 25 g. icing
>> Use a large electric mixer and beat at speed level 6 for 6-7 minutes.
Pros: Smooth cream texture, does not set quickly when exposed to air.
Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny.
6. Decorate with 0.5 g. of brown sugar powder.
