Toppings

Question 1

Grass jelly preparation

Answer 1

• boil 12600cc hot water, set timer 5 mins to check on boiling
• Rinse and can, and pour 1 grass jelly liquid (no need to wait for boiling to pour in)
• wait for grass jelly mixture to boil, meanwhile prepare tapioca flour (120g)/cold water (580cc)/raw sugar (1300g)
• (DO NOT MIX TAPIOCA POWDER AND COLD WATER, MIX WHEN MIXTURE BOILING)
• when mixture boiling, mix GJ powder with cold water completely, slowly add while stirring, stir 30 times + another 30 times
• same with raw sugar, 30 + 30 times
• keep stirring to ensure nothing is stuck at the bottom, remove from stove, turn off stove
• pour into 4000cc medium tea pots (4-5 pots) with measure cups, lids half cover
• label expiry dates (counting from tomorrow, 5 days)

Question 2

Pudding preparation

Answer 2

• boil 2800cc (1 container worth) hot water in small cooking pot, set timer for 5 mins and check on boiling
• prepare 400g pudding powder, 80g white sugar, put them in the same container and ready on the side
• when water boils, add pudding powder and white sugar slowly stirring, 30 + 30
• keep stirring until nothing is stuck at the bottom
• half cover and set timer for 1 minute on stove to heat mixture to boil
• put into topping containers, with lids half cover (leave it open overnight)
• label expiry date (from tomorrow, 7 days)
• FOR 2 CONTAINERS, DOUBLE AMOUNT

Question 3

Coconut jelly/crystal Boba & Mango/Lychee popping boba preparation

Answer 3

• 1 full bag of coconut jelly/crystal Boba or mango/lychee popping boba
• pour into pots where we rinse Boba, strainer
• rinse with 4000cc (or 2000cc) cold water from tap
• filter out residual water
• use topping spoon to scoop into topping container
• label expiry (from tomorrow, CJ/CB 7 days, MPB/LBB 14 days)

Question 4

Sea salt crema topping Preparation

Answer 4

• mixing bowl and large blender (DRY, NO WATER) into fridge to chill
• 500cc 35% cream (whipping cream) into dry mixing bowl
• speed 4 》3 mins, speed 6 》until it turns into solid cream foam
• blend 500cc milk + 150g cheese powder in blender, and then speed 4, slowly add into cream foam in 30 secs
• mix everything in speed 4 》3 mins, speed 6 》1 min, turn off and clean machine with warm towel
• label expiry date (counting from tomorrow, 7 days)

Question 6

Pearl topping preparation

Answer 6

• 3000g (1 bag) pearls 》boil in 1600cc water 》9 mins lid closed 》30 mins lid half-open, stir every 3 mins
• steam 30 mins off-heat, lid closed (prepare for next batch/raw sugar water) 》rinse until room temp 》soak in raw sugar water
• RAW SUGAR WATER PREP:
  -> 900g raw sugar into 3 minute heated pot
  -> 30 seconds to crystalize into chunks
  -> add hot water 900cc and cook 5 mins

Question 7

Brown sugar pearls preparation

Answer 7

• 3000g of pearls after being cooked/rinsed
• pour 600g brown sugar into pot and cook for 5 mins, stirring every 2 mins
• add in 300cc hot water

Question 8

Condensed milk premix preparation

Answer 8

• 1 can condensed milk + 1 can evaporated milk
• serves approximately 6 cups
• expires in 3 days
• store in fridge when not in use

Question 9

Creamer premix preparation

Answer 9

• mix 1680g hot water and 960g cream powder in two cups, then pour together, mix well
• Pour mixture into 1200g ice in a 4000cc jug
• serves 25-38 cups
• expires in 2 days (store in fridge when not in use)

Question 10

Matcha premix preparation

Answer 10

• measure 500cc hot water + 18g matcha powder (2 flat brown spoons) + 500g ice into blender
• blend 6th key or 30 seconds (low)
• pour into jug
• serves 4-6 cups, shake well before use
• expires in 2 days (store in fridge when not in use)