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Ingredients
- 2 cups per flavour
Crunch Topping (For both drinks):
50 g rice flour
25 g all purpose flour
50 g fine white sugar
1 pinch of salt
70 g water
75 g thick coconut milk
1 small egg
2 tbsp unsalted butter (melted)
crunchy hojicha bubble tea:
4 tsp hojicha powder or 5 hojicha tea bags
150 ml hot water
50 g brown sugar
50 ml whipping cream
2 tsp icing sugar
4 tbsp black boba pearls
200 ml + 100 ml fresh milk
2 tbsp chocolate syrup
2 cups cup crushed ice
crunchy yuan yang dalgona bubble tea:
1 tbsp instant coffee granules
2 tbsp fine white sugar
1 tsp tea powder (of your choice)
3 tbsp hot water
300 ml fresh milk
2 cups crushed ice
4 tbsp black boba pearls
Crunchy Bubble Tea 2 Ways
Skip the long queues and make your very own homemade Crunchy Bubble Tea! Inspired by the Crunchy Milk Tea series that made a debut in the popular Korean drama, The King: Eternal Monarch, this Crunchy Bubble Tea recipe offers you two different flavors to choose from. True tea enthusiasts would appreciate the toasty roasted flavors in the Crunchy Hojicha Bubble Tea, but if you’re in need of a caffeine boost, the Crunchy Yuan Yang Dalgona Bubble Tea is the one for you. Either way, you get to enjoy the unique coconut-milk crunch topping that adds an extra bite and sweetness to these perfectly delectable drinks.
- Easy
- 10 min
- 30 min
- 15 min
- 3 steps
- 17 Ingredients
- Easy
- 3 steps
- 17 Ingredients
- 10 min
- 30 min
- 15 min
Instructions
-
Make the Crunch
- Combine all the dry ingredients for the crunch mix. In another bowl, whisk together the wet ingredients until just combined.
- Pour the wet ingredients into the dry, stirring until smooth. Allow this mixture to sit in the fridge for 2 hrs.
- Preheat the oven at 170C with a rack in the upper section of the oven.
- Place a 6-inch cast iron pan over low heat on the stove.
- Remove the crunch batter from the fridge and whisk lightly to combine.
- Using the flat edge of a spatula, quickly spread 1-2 tablespoons of the batter in a paper-thin layer onto the hot pan.
- Place the pan in the oven and cook for 6-8 minutes until the crunch is golden brown.
- Remove the crunch from the pan (it will harden when it cools), and repeat with remaining batter on the hot pan.
- When all the crunch layers are cool and crispy, break them up with your hands into crumble, then immediately store in an airtight container.
-
Make Hojicha Tea Blend
- Add the hojicha to 150ml of hot, freshly boiled water and allow to steep for 3 minutes. Strain through a fine strainer.
- Add the tea mixture and brown sugar to a small saucepan, and cook over low/medium heat till syrupy and reduced by half. Allow to cool.
- Next, make the sweet cream by combining cream and icing sugar. Using a whisk or hand mixer, beat till you achieve a thick consistency that can be dolloped. Do not make it too stiff. Chill till ready to use.
- In a blender, combine 1 ½ cups of ice, 200ml fresh milk and hojicha syrup. Blend till well blended and frosty.
-
Assemble Hojicha Bubble Tea
Fill 2 tall pint glasses each with ¼ cup of crushed ice
Pour 50ml of fresh milk into each glass.
Using a soft, thin spatula, spread 1 tablespoon of chocolate syrup around the middle section of each glass.
Pour 180ml of hojicha ice-blended into each glass, to sit on the fresh milk.
Top the ice-blended with a tablespoon of boba pearls each.
Top the boba pearls with 2-3 tablespoons of sweetened cream each.
Gently place 3 teaspoons of crunch over the top of each drink and serve immediately.
-
Crunchy Yuan Yang Dalgona Bubble Tea: Make the Dalgona whipped foam
Add instant coffee, tea powder, white sugar and hot water into a bowl
Whisk by hand for 7-8 minutes or with a mixer for 5-6 minutes until creamy.
-
Assemble drink
Fill 2 tall pint glasses ⅔ full with crushed ice and divide the milk between them
Add a tablespoon of pearls each.
Spoon 3-4 tablespoons of yuan yang dalgona whipped foam over the pearls, repeating with the other glass.
Gently place 3 teaspoons of crunch over the top of each drink and serve immediately.
Garnish and Serve!
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Ingredients
- 2 cups per flavour
-
Crunch Topping (For both drinks):
50 g rice flour
-
25 g all purpose flour
-
50 g fine white sugar
-
1 pinch of salt
-
70 g water
-
75 g thick coconut milk
-
1 small egg
-
2 tbsp unsalted butter (melted)
-
crunchy hojicha bubble tea:
4 tsp hojicha powder or 5 hojicha tea bags
-
150 ml hot water
-
50 g brown sugar
-
50 ml whipping cream
-
2 tsp icing sugar
-
4 tbsp black boba pearls
-
200 ml + 100 ml fresh milk
-
2 tbsp chocolate syrup
-
2 cups cup crushed ice
-
crunchy yuan yang dalgona bubble tea:
1 tbsp instant coffee granules
-
2 tbsp fine white sugar
-
1 tsp tea powder (of your choice)
-
3 tbsp hot water
-
300 ml fresh milk
-
2 cups crushed ice
-
4 tbsp black boba pearls
Nutrition
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