Brown Sugar Jelly Ball in Bubble Milk Tea Snowflakes Crisp

Ingredients

  • 50g Butter
  • 150g Marshmallow
  • 15g Milk Powder
  • 35g Instant Milk Tea Powder
  • 150g Cookies
  • 150g Almond
  • 15g Glucose Syrup
  • 50g Brown Sugar Jelly ball

Preparation of the recipes

The addition of Konjac Boba creates a contrast in texture of product, which creates excitement and avoid monotony. Due to the nature of Konjac Boba, it can withstand high temperature processing, including retort process. The thermal stability properties allow product to be added into bakery products and even shelf stable ready-to-drink beverage which undergoes retort process. It is convenient for use and does not have problem of starch retrogradation unlike commonly found tapioca-based pearl in the market.

  • 1

    Melt butter over low heat and add glucose syrup, mix well.

  • 2

    Add marshmallows and melt over low heat.

  • 3

    Once mixture is melted and combined, add milk powder and instant milk tea powder then mix well.

  • 4

    Once combined, add cookies and almonds and mix thoroughly

  • 5

    Empty mixture onto a tray and form to a rectangular shape.

  • 6

    Cover with greaseproof paper and roll.

  • 7

    Sprinkle milk powder on surface.

  • 8

    Let it cool and firm

  • 9

    Turn it out from tray and cut into equal size pieces.

Tips

May replace almond with different nuts and add dried fruit to elevate product’s texture and taste.