Tra Sua Gao Rang (Roasted Rice Milk Tea)

Name: Tra Sua Gao Rang (Roasted Rice Milk Tea)
Total time: 45 min
Yield: 9 servings
Cuisine: Vietnam
Ingredients: Roasted rice tea 120g; boiling water 2.3 liters; salt 2.5ml; oat milk; kOBE Monk Fruit Blend 180g; kOBE Monk Fruit Blend 85g and unsweetened oat milk 106ml; crushed ice 700g; for the macchiato: unsweetened oat milk 300ml, topping cream 80ml, non dairy whipping cream 200ml, frappe powder 20ml, vanilla sea salt foam powder 30ml, oat milk, salt 3 to 5ml; chewy tapioca pearls

Sweets and drinksDrinksVietnamabout 45 minutes

Roasted rice milk tea leads with the toasted grain aroma of the tea and drinks creamy without turning heavy. It is at its best under a layer of salted macchiato cream. The hard part is whipping that cream to the right point, thick enough to float and still loose enough to run down as you drink.

The macchiato needs two stages of whipping, gentle first and fast after, to come out evenly aerated instead of splitting. The common mistake is over steeping the roasted rice tea, which turns the brew bitter and the grain aroma sharp.

This batch weighs about 3.3kg, at roughly 44 calories per 100g.

Nutrition (this recipe makes 9 servings)

44.2kcal

0.4gprotein

2.1gfat

1.7gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. 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 9 servings. This batch splits into 9 servings, each a 500ml glass.

Ingredients for the batch

Roasted rice tea 120g
boiling water 2.3 liters
salt 2.5ml
oat milk
kOBE Monk Fruit Blend 180g
kOBE Monk Fruit Blend 85g and unsweetened oat milk 106ml
crushed ice 700g
for the macchiato: unsweetened oat milk 300ml, topping cream 80ml, non dairy whipping cream 200ml, frappe powder 20ml, vanilla sea salt foam powder 30ml, oat milk, salt 3 to 5ml
chewy tapioca pearls

Method

Put 120g roasted rice tea into a cloth tea filter with 2.3 liters of boiling water, steep for 20 minutes, then squeeze the bag dry and stir in 2.5ml salt.
Pour oat milk into the brewed roasted rice tea and stir until combined.
Add 180g kOBE Monk Fruit Blend and stir until dissolved.
Whisk 85g kOBE Monk Fruit Blend with 106ml unsweetened oat milk until smooth and thick, then pour it into the jug and stir through.
Add 700g crushed ice, stir until the ice has melted, then keep it chilled.
Make the macchiato: put 300ml unsweetened oat milk, 80ml topping cream, 200ml non dairy whipping cream, 20ml frappe powder, 30ml vanilla sea salt foam powder, a splash of oat milk and 3 to 5ml salt into a jug.
Whip on low for about 2 minutes, then switch to high for 2 to 4 minutes until the mixture is aerated and slightly stiff.
Measure 170ml of the milk tea into a 500ml glass, add ice to the first line, then pour 100 to 120ml macchiato over the top. For the pearl version, fill the glass with ice and add a ladle of chewy tapioca pearls.

Tips

Oat milk alone carries enough body for the roasted rice base, and a spoon of creamer powder makes it richer for anyone who wants that.
Dropping the tea to 100g keeps the cost down and still leaves the grain aroma clear.
Whip the macchiato in two stages, gentle then fast, so it aerates evenly instead of splitting.
Pour the macchiato over the back of a spoon so the foam settles neatly on the surface.
Leftover macchiato goes into a sealed container in the refrigerator and is used the same day.

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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