Glad to share that the renowned tea creators T2 Tea is serving up our very own Singapore style of Breakfast tea that reminisce the old school kaya toast that most of us can easily reconcile with. The tea is made up of a good mix of puerh, green tea, coconut and pandan flavors which boosts of a very distinctive pandan aroma even before the tea packaging is unwrapped !
T2 Tea originates from Melbourne, Australia. With much devotion and commitment in creating the best tea experience, they have since evolved much and have successfully brought their teas across the globe to several countries world wide including Singapore ! And that’s where the very Singapore style of Breakfast tea is specially curated to better fit the taste buds of the locals.
Now I really loved the fact that the tea itself smells heavenly even before it was brewed. The tea was infused with a rich and aromatic coconut and pandan flavor and yet very enjoyable on a pleasant and soothing palate. Essentially liked what it was advertised, it just literally felt liked sipping our kaya toast in a cup !
Given our warm humid weather in the sunny island recently and armed with the task of creating something interesting with T2 Tea, the idea of incorporating the tea in some refreshing jelly creations pretty much appeal. And so, here we go !!
The core of the jelly creations are made out of simply agar agar jelly powder, coconut milk, pandan leaves, sugar and T2 Tea. And to further make them more appealing and innovative, they are made into jelly cups, jelly “candies” and a jelly “cake” with alternate colors side by side which I will be presenting it here on how you can get that done, with a little more effort.
With these you probably would have realize too that whilst the usage of T2 Tea and its likes are not just confined to bakes or cakes, they can equally be served in lovely looking jelly products that doubles up as reinvigorating desserts during summer. So have fun jelly-ing !
Refreshing Jelly Creations with Singapore Breakfast Tea from T2 Tea
Course: DessertCuisine: ChineseDifficulty: Difficult5
servings30
minutes30
minutesIngredients
2 packs of agar agar powder, 10g each
200ml coconut milk
700ml water + 900ml water
150g-250g sugar, for each pack of agar agar powder (so for 2 packs, x2), depending how sweet you want it to be
4 tsp of T2 Singapore Breakfast tea
Some pandan leaves
Directions
- Combine all ingredients, including jelly moulds and cups, if using.
- Brewed the tea with 900ml boiling water in teapot and set aside to allow the tea to cool completely before using.
- In a pot with 700ml water, add one pack of agar agar powder.
- Stir and mix well. Ensure the powder dissolves completely without lumps before turning on the heat.
- On the heat and add pandan leaves.
- Add sugar.
- Add coconut milk.
- Cook till the mixture boils and bubbling. Remove from flame.
- If using plastic or metal mould, please splash the mould with some water before filling it up with the jelly mixture. If using silicon mould, simply fill up the mould with the jelly mixture directly.
- Set aside in the fridge till it has completely set. For fasting setting time, you can leave it in the freezer.
- Unmould the jelly. Cut through the individual “petals” of the mould.
- Place the individual cut outs back to the mould in alternate sequence.
- Use a fork to poke lightly all over on the sides of each piece of jelly in the mould. Set aside or place them back in the fridge if the weather is too warm.
- Add the completely cooled tea from Step 2 in the pot.
- Add agar agar jelly powder and stir till it has completely dissolved and on the flame.
- Add sugar.
- Cooked till mixture boils and bubbles. Remove from heat.
- Add the tea jelly mixture to the empty slots in the jelly mould in alternate sequence.
- Add a thin layer of the tea jelly over the top to the brim of the mould.
- Set aside in the fridge till completely set before unmoulding and it’s all done ! Extra jelly mixture can also be poured into jelly cups or jelly “candies” moulds. Simply allow them to set completely before unmoulding/enjoyed.
