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Creamy Green Rice Tea

50 persons

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Ingredients

CREAMY GREEN RICE TOPPING
400ml	Blue Band Multipurpose Cream
200g	Hanoi green rice
500g	Water
180ml	Condensed milk
40g	Milk powder
100ml	Pandan syrup
TEA BASE
120g	Jasmine tea
4L	Hot water (85°C)
TO SERVE (PER SERVING)
90ml	Brewed jasmine tea
5ml	Pandan syrup
	Ice, as needed
	Creamy green rice topping

Instructions

STEP 1 | COOK MILK ICE CREAM

Cook 200g of green rice with 500g of water until very soft, then blend until smooth.
Continue cooking the blended mixture with 180ml of condensed milk, 400ml of Blue Band multipurpose cream, 40g of milk powder, and 100ml of pandan syrup.
Simmer over low heat, stirring constantly until the mixture thickens and becomes smooth. Add more condensed milk if a sweeter taste is desired. Let cool.

STEP 2 | BREW TEA

Brew 120g of jasmine tea with 4L of hot water at 85°C for 10 minutes.
Strain out the tea leaves and keep the brewed tea for use.

STEP 3 | SERVE

Pour 90ml of brewed jasmine tea and 5ml of pandan syrup into a glass, stir well.
Add ice as desired.
Top with a scoop of creamy green rice topping and enjoy.