Q: Can I use a different type of milk for this recipe?
A: Yes, you can substitute with other types of milk like soy or almond milk, but it might slightly alter the flavor.
Q: How do I know when the bowl cake is fully cooked?
A: The cake is done when there’s no white core, and it doesn’t flow when tilted. Make sure it’s steamed until firm.
Q: Is it necessary to cool the bowl cake completely before demolding?
A: Yes, it’s essential to allow the cake to cool completely to prevent it from sticking and ensure it retains its shape.
Taro Ball Milk Tea Bowl Cake
Notes
Ingredients:
- 100g Bowl Cake Powder
- 100g Pure Milk
- 80g Granulated Sugar
- 2g Black Tea
- Appropriate amount of Taro Balls
- 300g Water
- Prepare all the ingredients.
- Make Milk Tea: Boil 2g of black tea with 300g of water to extract the flavor.
- Filter out the tea leaves, add 100g of milk, mix well, and let it cool.
- Cook Taro Balls: Boil the taro balls in water until cooked, then cool in cold water and set aside.
- Prepare Batter: Mix 100g of bowl cake powder with 200g of the prepared milk tea to make a batter.
- Heat 200g of milk tea with 80g of sugar until boiling, then turn off the heat.
- Quickly mix in a spoonful of the batter into the hot milk tea, stirring rapidly until it reaches a thick consistency.
- Combine the remaining batter.
- Steam the Cake: Once the steamer is ready, pour the batter into bowl cake molds, add taro balls, and steam on medium-high heat for about 10 minutes.
- Ensure to stir the batter before each use. The steaming time may vary; the cake is ready when it’s firm without a white core and doesn't flow.
- Allow the cake to cool completely before demolding to avoid sticking.
- Enjoy the bouncy texture and rich tea flavor of your homemade taro ball milk tea bowl cake.
- Make this clean and hygienic treat at home and skip the street stalls!
- Try it out if you like!
- Calories: Varies based on serving size
- Rich in Carbohydrates
- Contains Dairy
