5g Dilmah’s Ceylon Tea with Strawberry, for the rice mixture
200g Sticky Rice
100g Condensed Milk
100g Coconut Milk
5g Dilmah’s Ceylon Tea with Strawberry, for the milk mixture
Pinch of Salt
Ingredients for Strawberry Meringue
50g Egg White
1g Finely Ground Dilmah’s Ceylon Tea With Strawberry
Methods and Directions
Strawberry Sticky Rice Method
In a small pot boil the water with 5g of strawberry tea, allowing it to simmer for a few minutes and then straining the leaves and placing aside for the tea to cool down.
Wash the sticky rice in cold water until the water is clear from starch. Place the rice into a small container and pour the cold tea over and allow to soak in the refrigerator overnight.
Strain the rice and discard the tea. Place the rice into a steamer and steam for 25 minutes.
While the rice is steaming place the condensed milk, coconut milk, strawberry tea and salt in a small pot and bring to a simmer. After simmering for ten minutes remove from the heat and strain.
Remove the rice from the steamer and add the hot milk to the rice, stirring everything together and finally wrapping with cling film for fifteen minutes allowing the rice to soak up the liquid.
Strawberry Meringue Method
Over a double boiler whisk the egg white with the sugar until the sugar is dissolved. Place the mixture into a kitchen aid and whip until it expands in volume and becomes stiff. Add the ground strawberry tea and pipe small meringues. Bake at 80°C for 4 hours.
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