Ingredients
Elite Crème Taro
200 grams (for taro foam)
Sweetened Condensed Milk
200 grams
Cold Full Cream UHT Milk
100 ml (for foam) + 150 ml (per glass)
Taro Jelly / Pudding (Diced)
1 pack taro pudding + 500 ml water
Purple Sago Pearls
50 grams (boiled)
Topping (White Chocolate Flakes)
To taste
Instructions
Make Taro Pudding: Cook 1 pack taro pudding with 500ml water until boiling. Pour into mold, let set, and cut into small cubes.
Make Sago Pearls: Boil 50g sago pearls until cooked and translucent, then drain.
Make Taro Creamy Foam: Mix 200g Elite Crème Taro, 200g condensed milk, and 100ml cold milk. Whip until smooth and creamy.
Assemble Glass: Place taro pudding cubes at bottom of glass, add purple sago pearls, and top with ice cubes.
Pour Milk & Taro Foam: Pour 150ml cold milk, then scoop thick taro creamy foam on top.
Serving: Garnish with white chocolate flakes. Serve immediately!
