Yuen Oat Yeung and Char Siu Pineapple Scone
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Ingredients
Yuen Oat Yeung:(Servings for 4)
- 1000 ml Water
- 200 g Leftover Coffee (we use Illy)
- 350 ml Oat milk
- 20 g or 10 Tea Bags of Dilmah Supreme Ceylan Single Origin Tea
For the Pineapple Scone:
- 900 g Cake Flour
- 25g Baking Powder 50 g Sugar
- 250g Butter
- 200g Honey
- 250g Egg
- 200g Milk
- 570g Cake Flour
- 450g Butter
- 438g Sugar
- 60g Brown Sugar
- 1g Yellow Powder
- 3 lb. Pork
- ¼ cup Sugar
- 2 tsp. Salt
- ½ tps. Five Spice Powder
- ¼ tps. White Pepper
- 1 tps. Shaoxing Rice Wine
- 1 tps. Soy Sauce
- 1 tps. Hoisin Sauce
- 2 tsp. Molasses
- 3 pc Finely Minced Garlic
- 2 tps. Honey
- 1 tps. Hot Water
Methods and Directions
- In a saucepan, brew the tea in 1L of water for 5 minutes. If using tea bags, strain the leaves afterward.
- Add the leftover coffee to the tea and simmer for an additional 10 minutes to intensify the flavors and reduction.
- Strain the mixture again using a proper filter.
- Gently heat the mixture over low to medium heat, then add the Oat milk.
- Serve the drink in mugs and enjoy!
ALL RIGHTS RESERVED © 2025 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/09/2025
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