Chrysanthemum Milk Tea with Chestnut Pearls
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Chrysanthemum Milk Tea with Chestnut Pearls

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Level

moderate

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Cooking

24 min

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Preparation

30 min

Ingredients

Servings

2
Chrysanthemum Tea with Wolfberries
1 bottle
Milk
12 cup
Water Chestnuts
peeled and diced into 0.5cm cubes
100 g
Tapioca Flour
1 cup
Food Colouring

How to cook

Start cooking

  • Fully submerge the diced water chestnuts in water and add in the food colouring.
  • Soak for 10 minutes, then drain.
  • Toss the soaked chestnuts and tapioca flour in a large bowl until the chestnuts are fully coated with flour, then let it rest for 10 minutes.
  • Bring a pot of water to a boil then pour in half of the coated chestnuts and stir continuously for 4 minutes.
  • Prepare a bowl of iced water and transfer the chestnut pearls immediately into the bowl of ice when cooked.
  • Repeat with the remaining coated chestnuts.
  • Serve in a glass with milk and chrysanthemum tea with wolfberries.
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