Sua Gao Rang (Roasted Rice Milk Tea with Pandan Foam)

Name: Sua Gao Rang (Roasted Rice Milk Tea with Pandan Foam)
Total time: 25 min
Yield: 1 servings
Cuisine: Vietnam
Ingredients: Roasted rice tea base 100 ml; full cream milk 20 ml; kOBE Monk Fruit Blend syrup 20 ml; kOBE Monk Fruit Blend 4 g and unsweetened oat milk 5 ml; heavy cream 50 ml; homemade pandan jam 20 ml; ice cubes

Sweets and drinksDrinksVietnamabout 25 minutes including the steeping time

Sua gao rang foam sam dua sets two layers in one glass: a lightly creamy roasted rice tea base under a cool green pandan foam. The toasted rice aroma meets the scent of pandan leaf.

The hardest part is whipping the foam to the right thickness and stopping the moment it gets there, because a stiff foam sits on the surface and never runs down into the drink. A common slip is pouring the foam before the glass has enough ice, which sends it straight to the bottom.

This batch weighs about 215g, at roughly 288 calories per 100g.

Method

Cook the pandan jam: blend 176g of pandan leaves with a little water and strain out the thick juice. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the pandan juice to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this glass uses 20ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Steep the roasted rice tea in hot water for about 20 minutes, strain it and measure out 100ml.
Whip 50ml of heavy cream with 20ml of pandan jam using a milk frother.
Stir 4g of kOBE Monk Fruit Blend with 5ml of unsweetened oat milk until smooth.
Stir together 100ml of roasted rice tea base, 20ml of full cream milk, 20ml of kOBE Monk Fruit Blend syrup and the mixture from step 4, then pour it into the glass.
Add ice cubes and pour the pandan foam over the surface to finish.

Tips

Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
Strain the pandan jam very fine so the foam comes out smooth rather than gritty.
Stop whipping the foam as soon as it thickens, since an over whipped foam turns stiff and will not run down into the drink.
Fill the glass nearly to the top with ice before the foam is poured, so it settles neatly on the surface.
Let the roasted rice tea base cool completely before mixing, because warm tea melts the foam.

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