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Feeling uneasy about the hygiene of store-bought bubble tea? Learn the art of making jelly to enhance your homemade bubble tea experience!
Discover shocking revelations about the lack of hygiene in renowned bubble tea brands, urging us to take control. Follow this guide to prepare jelly for your safe and delicious homemade bubble tea.
1.Brewing Coffee Jelly for Bubble Tea
Ingredients for making coffee jelly in bubble tea:
- Sugar: 250g;
- Gelatin powder: 80g;
- Coffee: 4 spoons.
Steps for making jelly:
Use instant coffee or dissolve coffee in boiling water. Next, mix gelatin powder with water (use the amount specified on the packaging; if you want firmer coffee jelly, reduce the water slightly, as softer jelly may break easily). Add sugar and bring it to a boil, then pour the coffee into the pot, boil it again, and pour it into a bowl or plastic container as illustrated. Let it cool or refrigerate. Use a knife to cut it into pomegranate-like seeds as you desire.
Coffee Jelly
2. Making Matcha Jelly in Bubble Tea
Similar to making coffee jelly, but substitute coffee with green tea.
Ingredients for making green tea jelly:
- Sugar: 250g;
- Gelatin powder: 80g;
- Green tea powder.
Execution steps:
Dissolve gelatin powder in water (use the amount specified on the packaging; for firmer jelly, reduce the water slightly, as softer jelly may break easily). Add sugar and bring it to a boil. Then, pour pre-purchased green tea powder into the pot, boil it again, and pour it into a bowl or plastic container. Let it cool or refrigerate. Use a knife to cut it into pomegranate-like seeds, creating delicious green tea jelly.
Delicious Green Tea Jelly
3. Making Grape Jelly in Bubble Tea
Ingredients for making grape jelly in bubble tea:
- Purple grapes: 1 bowl;
- Water: 300ml;
- Gelatin Powder: 6g;
- Sugar: 50g.
Steps to make grape jelly in milk tea.
Soak 2 small spoons of gelatin in 30ml water for about 10 minutes. Wash grapes thoroughly, remove stems, and use the tip of a knife to split the grapes in half, removing all seeds. Put the purple grapes in a pot, add 300ml water, boil until the water boils, then use a spoon to crush the grapes. Remove the peel and discard. Finally, turn off the heat. In another pot, add gelatin, 50g sugar, heat, pour half of the grape water from earlier, and boil, stirring until the gelatin and sugar dissolve. Turn off the heat and remove from the stove. Pour the remaining grape water into the jelly pot, stir again. Pour the jelly water into molds or bowls. Let it cool completely and then refrigerate. Refrigerate for about 3 hours until the jelly is completely set. Finally, cut it into pomegranate-shaped pieces. The pinkish-purple jelly looks beautiful, doesn't it?
Grape jelly will have such a delightful color palette
4. Making orange jelly in milk tea
Mix gelatin with water and let it sit for 5 minutes. Pour freshly squeezed orange juice and sugar into a pot, cook over medium heat, add sugar, stir until sugar dissolves. When the mixture starts to boil, add the gelatin water, continue stirring for a while, then turn off the heat. Pour the mixture into cups or molds and let the jelly set at room temperature. Afterward, refrigerate the jelly until it solidifies, then cut it into pomegranate or orange-shaped pieces.
Irresistible orange jelly
5. Making taro jelly in milk tea
Ingredients for making taro jelly in milk tea:
- Glutinous rice flour: 100g;
- Rice flour: 20g;
- Water: 60ml;
- Steamed purple sweet potatoes.
Steps to make orange jelly in milk tea
Step 1: Mix rice flour, glutinous rice flour, and salt in a bowl, then knead the purple sweet potatoes thoroughly. Gradually add hot water and knead together, knead for about 10 minutes until the dough is smooth and elastic. (If the dough is slightly dry, add a little water).
Step 2: Shape the dough into small balls.
Step 3: Pour the sugar water mixture, consisting of coconut milk, salt, sugar, and 50ml cold water, into a pot and bring to a boil. Once the coconut milk boils, reduce the heat to dissolve the sugar.
Step 4: Boil a pot of water, add all the dough balls and cook. When the balls float to the surface, scoop them out and place them in cold water. That's it, we're done.
Taro jelly
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