Tra Chanh Day Oi Hong (Passion Fruit Guava Tea), No Added Refined Sugar

Name: Tra Chanh Day Oi Hong (Passion Fruit Guava Tea), No Added Refined Sugar
Total time: 90 min
Yield: 21 servings
Cuisine: Vietnam
Ingredients: Oolong tea 50 g; boiling water 3 litres; roasted salt 5 ml; crushed ice 1 kg; fresh passion fruit 3.4 kg yielding 1000 ml of juice; kOBE Monk Fruit Blend 0.9 kg; agar powder 6 g; kOBE Monk Fruit Blend 126 g; water 300 ml; brewed oolong tea base 700 ml; passion fruit sauce 120 ml; kOBE Monk Fruit Blend syrup 20 ml; homemade strawberry jam 20 ml; homemade guava jam 40 ml; per 500 ml glass use brewed tea base 150 ml, kOBE Monk Fruit Blend syrup 5 ml, passion fruit sauce 30 ml, homemade strawberry jam 5 ml, homemade guava jam 10 ml; ice cubes

Sweets and drinksDrinksVietnamabout 90 minutes, not counting cooling time

Tra chanh day oi hong sets an oolong base against a passion fruit sauce cooked from scratch and cubes of tea jelly. The sharp sourness of passion fruit meets the gentle sweetness of pink guava.

The hardest part is cooking the passion fruit sauce thick enough without turning it bitter, which means medium heat and steady stirring. Crushed ice added right after the steep drops the temperature fast and holds the aroma. A common slip is cooking the sauce over high heat, which darkens it and brings out a bitter edge.

This batch weighs about 6.5kg, at roughly 16 calories per 100g.

Nutrition (this recipe makes 21 servings)

16.1kcal

0.2gprotein

0gfat

2.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 21 servings. This batch makes 21 servings, each one a 500ml glass. Keep the tea base, the passion fruit sauce and the jelly separately in the refrigerator and build each glass to order.

Ingredients for the batch

Oolong tea 50 g
boiling water 3 litres
roasted salt 5 ml
crushed ice 1 kg
fresh passion fruit 3.4 kg yielding 1000 ml of juice
kOBE Monk Fruit Blend 0.9 kg
agar powder 6 g
kOBE Monk Fruit Blend 126 g
water 300 ml
brewed oolong tea base 700 ml
passion fruit sauce 120 ml
kOBE Monk Fruit Blend syrup 20 ml
homemade strawberry jam 20 ml
homemade guava jam 40 ml
per 500 ml glass use brewed tea base 150 ml, kOBE Monk Fruit Blend syrup 5 ml, passion fruit sauce 30 ml, homemade strawberry jam 5 ml, homemade guava jam 10 ml
ice cubes

Method

Cook the guava jam: blend 176g of pink guava flesh until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the guava 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 guava jam.
Cook the strawberry jam the same way with 176g of blended strawberries, 36g of kOBE Monk Fruit Blend, 2g of NH pectin, 6ml of lime juice and a pinch of salt. The jelly batch uses 40ml of guava jam and 20ml of strawberry jam, each glass takes a further 10ml of guava jam and 5ml of strawberry jam, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Put 50g of oolong tea into a cloth bag, tie it tightly, drop it into a pot with 3 litres of boiling water, press it 15 to 20 times, then cover and steep for 20 minutes. Press again, wring the bag out and lift it away.
Add 1kg of crushed ice and 5ml of roasted salt and stir well, which gives about 3.8 litres of tea base. Decant it into sealed jars and keep it refrigerated for up to 5 days.
Wash 3.4kg of passion fruit, scoop out about 1300ml of pulp, pulse it 3 to 5 times and strain out the seeds to collect 1000ml of juice.
Cook 0.9kg of kOBE Monk Fruit Blend with the 1000ml of passion fruit juice, stirring to dissolve, and once it boils lower to medium heat and cook for 15 minutes, stirring at 1 minute intervals, then turn off the heat. This gives about 1.5 litres of sauce.
Mix 6g of agar powder evenly with 126g of kOBE Monk Fruit Blend. Boil 300ml of water, turn off the heat, stir for 10 seconds to release some heat, then scatter the mixture in slowly and stir quickly until fully dissolved.
Add 700ml of oolong tea base, bring it back to the boil, then lower to medium heat and cook for 5 minutes, stirring once a minute.
Turn off the heat, stir in 120ml of passion fruit sauce, 20ml of kOBE Monk Fruit Blend syrup, 20ml of strawberry jam and 40ml of guava jam, pour into a mould, skim the foam, let it set and cut into cubes.
For a 500ml glass: stir together 150ml of tea base, 5ml of kOBE Monk Fruit Blend syrup, 30ml of passion fruit sauce, 5ml of strawberry jam and 10ml of guava jam, add ice and float 5 jelly cubes on top.

Tips

Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the guava jam runs very thin, stir it straight into the glass and the flavour still reads clearly.
Add the crushed ice right after the steep to bring the temperature down fast and hold the oolong aroma.
Cook the passion fruit sauce over medium heat with steady stirring, since high heat turns it bitter.
Cut the jelly as it is needed so the cubes stay fresh and do not weep.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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