How to make delicious taro jelly topping for milk tea at home

How to Prepare Coconut Jelly with Taro

• 1

  Prepare Pandan Leaves and Beetroot

  Wash the pandan leaves, drain, and cut them into small pieces. Then put them in a blender with 150ml of water and blend to extract the juice.

  Wash the beetroot, chop it into small pieces, put it in the blender with 150ml of water, and blend to extract the juice like the pandan leaves.

  

  
• 2

  Prepare Taro

  Wash the taro, peel it, and cut it into bite-sized cubes as desired.

  To color the taro, soak half of the taro in the pandan leaf juice and the remaining half in the beetroot juice in two separate bowls and wait for 2 hours.

  

  

  

  
• 3

  Coated Taro Balls

  After soaking the taro, take it out into 2 separate baskets and let it drain. Then, place each portion of taro into 2 separate bowls and use 100g of starch to coat each bowl evenly.

  To avoid excess starch, place the coated taro into the basket and gently shake it to let the excess starch fall off.

  

  
• 4

  Boiling Taro Jelly

  Put a pot of water on the stove over high heat and wait for the water to boil before adding the coated taro to boil. During the boiling process, gently stir the pot to prevent the layer of starch from coming off. When cooked, the taro will float to the surface of the water.

  Prepare 2 bowls of cold water to remove the taro after it is cooked and soak for about 10 minutes to finish.

  While waiting, proceed to make the milk tea. Prepare 100ml of boiling water and add 1 bag of Lipton tea, waiting for the tea to fully infuse. Then, add the tea water to 50ml of condensed milk and stir well.

  Add ice cubes to a glass, then add the taro jelly and the freshly made milk tea together.

  

  
• 5

  Final Product

  Thus, you have completed a cup of milk tea with a fragrant tea flavor combined with the crunchy, sweet, and delicious taro jelly topping. Enjoy your meal!