Rose rice milk tea
By VicentaLakin
We drank a lot of milk tea at work, but the tea that we bought outside was really normal and cheap. And because it's cold, it's heavy, it's wet, it doesn't have to be cold in summer, it's hot, it tastes good, it tastes good. The last time I bought Simi had no time to do it, I went home early that day because I liked it and it was easy, and I sent them pictures to our company. This is how I get lazy and make it with milk and tea, not by myself. The rice is big, as big as pearls, so hard to cook. But it's beautiful. I don't know where the black pearls are. Colors don't taste the same. They look beautiful. It's easy to make milk tea. Let's do it together
- milk fragrance
- cook
- several hours
- ordinary
Steps for Rose rice milk tea
1
Burn the water and pour it into Simi。
2
Cook two minutes to put out the kerosene。
3
Repeatedly until transparency。
4
It is then immersed in cold water, which can be stored in a freezer。
5
Put roses in warm water。
6
Milk powder pours into the cup and pours into hot water。
7
Smash it evenly, put it in rose bubbles。
8
Simi pour into the cup。
9
And pour in the good milk tea。Rose rice milk tea Make Tips
You must be patient when cooking sago. Boil it for a few minutes, then let it sit off the heat, repeating this process several times to achieve perfectly cooked, beautiful sago. Boiling it continuously can easily cause it to burn and stick to the pot. After cooking, pour the sago into cold water to soak for a bit. This will keep the grains separate and prevent them from clumping, and you can also refrigerate it.