Want to add delicious toppings to your bubble tea? Here are the official, easy-to-follow recipes for making classic Egg Pudding and traditional Grass Jelly (both hot and chilled versions) using Possmei powders. Check out the English recipe guide below:
Egg Pudding Recipe
Weight Ratio: Pudding powder : Hot water : Sugar = 1 : 12 : 1
Ingredients:
- Pudding powder: 7.1 oz (200g)
- Hot water: 81 oz (2,400 ml)
- Sugar: 7.1 oz (200g)
Instructions:
- Bring water to a boil in a pot, then add sugar and pudding powder, stirring continuously until well mixed.
- Reduce heat to low after boiling, continue stirring, and simmer for about 3 to 4 minutes until fully cooked.
- Pour the cooked pudding into a container to cool. Once cooled, place it in the refrigerator until set, and it's ready to serve.
Grass Jelly Recipes
A. Chilled Grass Jelly (Firm Topping)
Weight Ratio: Grass jelly powder : Water = 1 : 16
Ingredients:
- Grass jelly powder : 7.1 oz (200g)
- Cold water : 33.33 oz (1,000 ml)
- Hot water: 73.33 oz (2,200 ml)
Instructions:
- Dissolve the grass jelly powder in cold water.
- Add hot water and stir until well combined.
- Bring the mixture to a boil.
- Pour the grass jelly liquid into a container, let it cool, then refrigerate until it solidifies before consuming.
B. Hot Grass Jelly (Warm Dessert / Drink Base)
Weight Ratio:
Grass jelly powder : Water = 1 : 20
Ingredients:
- Grass jelly powder : 7.1 oz (200g)
- Cold water : 33.33 oz (1,000 ml)
- Hot water: 10 oz (3,000 ml)
Instructions:
- Dissolve the grass jelly powder in cold water.
- Add hot water and stir until well combined.
- Bring the mixture to a boil.
- To maintain the liquid state of the finished grass jelly, it needs to be kept warm. This can be achieved by placing it over a double boiler to maintain the temperature.
