|
|
 |
|
|
|
» Boba Tea Direct » Free Recipes
|
| Free Recipes |
|
 Torani Recipes
Cooking Tapioca Pearls for Bubble Tea:
1 cup tapioca pearls
8 cups water
(Makes approximately 8-10 servings)
1) Boil water in a large pot.
2) Add in the tapioca pearls to boiling water.
3) Stir initially to prevent tapioca from sticking to the bottom of the pot. The tapioca pearls should float in the water.
4) Boil for about 25 minutes with the cover on.
5) Turn the heat off and let the tapioca sit in the water for another 25 minutes.
6) Rinse the cooked tapioca pearls in warm water and drain out the water.
7) Cover with bubble tea fructose, sugar syrup, brown sugar, longan honey, and/or honey and serve.
Enjoy!
(For use with Regular Boba, Rainbow Boba, and Green Tea Boba)
Cooking Mini Tapioca Pearls for Bubble Tea:
1 cup mini tapioca pearls
8 cups water
(Makes approximately 8-10 servings)
1) Boil water in a large pot.
2) Add in the mini tapioca pearls to boiling water.
3) Stir initially to prevent tapioca from sticking to the bottom of the pot. The tapioca pearls should float in the water.
4) Boil for about 15 minutes with the cover on.
5) Turn the heat off and let the tapioca sit in the water for another 7 minutes.
6) Rinse the cooked tapioca pearls in warm water and drain out the water.
7) Cover with bubble tea fructose, sugar syrup, brown sugar, longan honey, and/or honey and serve.
Enjoy!
(For use with Mini Boba)
Cooking Minute Pearls for Bubble Tea:
1 cup Minute Pearls
8 cups water
(Makes approximately 10 servings)
1) Boil water in a large pot.
2) Add in the Minute Pearls to boiling water.
3) Stir initially to prevent Minute Pearls from sticking to the bottom of the pot. The tapioca pearls should float in the water.
4) Boil for about 5 minutes with the cover on.
5) Rinse the cooked Minute Pearls in warm water and drain out the water.
6) Cover with bubble tea fructose, sugar syrup, brown sugar, longan honey, and/or honey and serve.
Enjoy!
(For use with Black Minute Pearls and Colored Minute Pearls)
Making Sugar Syrup (Sweetener / Fructose-substitute):
2 cups water
1 cup white sugar
1 cup brown sugar
6 oz honey (optional)
(Makes approximately 35 servings)
1) Mix all ingredients in a pot and cook at medium heat.
2) Once the mixture dissolves evenly, turn off the stove.
3) Cool contents and serve.
4) Refrigerate and store excess for future use.
*Fructose is generally preferred over sugar syrup. However, this recipe will allow you to use basic ingredients to create a comparable sweetener, and allow you to save money. Please modify the ratio based on your preference for sweetness.
Making Flavored Pudding:
2.2 lbs (1 bag) pudding powder
2.4 lbs white sugar
5 pots (8-9 quarts) of water
(Makes approximately 10 quarts)
1) Boil the 5 pots of water.
2) Add pudding powder and white sugar into boiling water. Stir until all dissolved.
3) Set the mixture aside at room temperature for 10 hours.
4) Place mixture into refrigerator.
5) Pudding is ready to serve once chilled.
*For best taste, prepare the pudding the night before serving. Once prepared, pudding can last up to 1 week when refrigerated.
Making Cold Milk Tea:
3 oz. powder (any flavor)
2 oz. creamer (optional)
1 oz. fructose/sweetener (optional)
4 oz. water
8 oz. tea (optional - black or jasmine)
Half cup of ice
(Makes a 16 oz. serving)
1) Add powder, creamer and fructose into 2-3 oz. of hot water to dissolve. Stir well.
2) Add 8 oz. of tea (optional) or water and half cup of ice into the drink, stir or shake well (using a cocktail shaker).
3) Pour drink over tapioca pearls or jelly. Enjoy!
*Adding creamer will make your drink richer and creamier. Adding fructose/sweetener will make your drink delightfully sweeter. Adding tea will give your drink a pleasant hint of natural tea taste.
Making Hot Milk Tea:
3 oz. powder (any flavor)
2 oz. creamer (optional)
1 oz. fructose/sweetener (optional)
8 oz. water
8 oz. tea (optional - black or jasmine)
(Makes a 16 oz. serving)
1) Add powder, creamer and fructose into 8 oz. of hot water to dissolve. Stir well.
2) Add 8 oz. of tea (optional) or water, stir or shake well (using a cocktail shaker).
3) Ready to serve. Enjoy!
*Again, please feel free to alter the amount of powder, creamer, and fructose/sweetener to suit your taste. Be creative!
Making a Refreshing Ice Slush:
3-4 oz. syrup (any flavor)
1 oz. fructose/sweetener (optional)
4 oz. water
Full cup of ice
(Makes a 16 oz. serving)
1) Pour syrup, fructose/sweetener, water, and ice into the blender. Blend until the contents are smooth and become an icy texture.
2) Pour contents into cup. Enjoy!
*You may alter the amount of syrup based on your personal taste. Adding real fruit will also enhance the taste of your beverage.
Making a Bubble Tea Smoothie (Snow Bubble):
3-4 oz. syrup/powder (any flavor)
2 oz. creamer (optional)
1 oz. fructose/sweetener (optional)
4 oz. water
Full cup of ice
(Makes a 16 oz. serving)
1) Pour all ingredients into the blender. Blend until the contents are smooth and become an icy texture.
2) Pour contents into cup. Enjoy!
*Creamer is added as a base for the smoothie. Adding real fruit or jam will enhance the fruity taste of your beverage.
Making Popocorn Chicken (Taiwanese Basil Chicken):
Chicken chunks - 40lbs
Chicken marinating powder - 750grams
White pepper - 3 teaspoons
MSG (optional) - 6oz
White sugar - 12oz
Soy sauce - 8oz
1 whole garlic (peeled and smashed)
Cooking wine - 24oz
Marinate Chicken:
1) Place chicken into a large bowl and marinate.
2) Add marinating powder, white pepper, MSG, white sugar, soy sauce, garlic, and cooking wine to the chicken and mix well.
3) Allow chicken to marinate for 6 hours before use.
Cooking the Popcorn Chicken:
1) Take out the marinated chicken and mix with the chicken powder.
2) Coat well.
3) Fry until golden brown.
4) Add basil to the fryer and fry for 5 seconds. Remove both the chicken and basil from the fryer.
5) Add pepper powder and chili powder (depending on how spicy you desire it to be).
6) Serve and enjoy!
*The above recipe is for commercial use. If you want to make less than 40lbs of chicken (ie. home or party use), feel free simply to change the ratio of the recipe.
|
|
|
|
|
