Ingredients with Measurements:
- 2 cups of water
- 2 tablespoons of loose-leaf black tea
- 2 tablespoons of roasted rice
- 2 tablespoons of sugar
- 1 cup of milk
Special equipment needed:
- A teapot with a spout (preferably a traditional Indonesian teapot called "teh poci")
- A strainer
- A stove or heat source
Step-by-step instructions:
a. Preheat a pan over medium heat and add the roasted rice. Toast the rice until it turns golden brown and fragrant.
b. In a teapot, add the loose-leaf black tea and the toasted rice.
c. Boil 2 cups of water in a separate pot and pour it over the tea and rice in the teapot.
d. Let the tea steep for 3-5 minutes.
e. Strain the tea into a separate container.
f. Add sugar and milk to the tea and stir until the sugar dissolves.
g. Pour the tea back into the teapot and heat it up over low heat.
h. Serve the Teh Poci with Roasted Rice hot.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for toasting the rice and low heat for heating up the tea.
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Loose-leaf black tea can be substituted with any other type of tea.
- Roasted rice can be substituted with regular rice or omitted altogether.
- Sugar can be substituted with honey or any other sweetener.
- Milk can be substituted with any type of milk or non-dairy milk.
Variations:
- Add pandan leaves or ginger for extra flavor.
- Use condensed milk instead of regular milk for a sweeter taste.
- Add a dash of cinnamon or nutmeg for a spicier flavor.
Tips and tricks:
- Be careful not to burn the rice while toasting it.
- Use a strainer to remove any rice particles from the tea.
- Adjust the amount of sugar and milk to your liking.
Storage instructions:
Teh Poci with Roasted Rice is best served fresh and hot. Leftovers can be stored in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tea on low heat until it reaches your desired temperature.
Presentation ideas:
Serve the tea in traditional Indonesian teacups or in clear glass cups to showcase the tea's color.
Garnishes:
Add a sprig of mint or a slice of lemon for a refreshing touch.
Pairings:
Teh Poci with Roasted Rice pairs well with Indonesian snacks such as pisang goreng (fried bananas) or kue lapis (layered cake).
Suggested side dishes:
Serve Teh Poci with Roasted Rice alongside Indonesian dishes such as nasi goreng (fried rice) or sate (grilled skewers).
Troubleshooting advice:
If the tea is too bitter, reduce the steeping time or use less tea leaves. If the tea is too weak, increase the steeping time or use more tea leaves.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the tea. Store leftovers in the refrigerator and consume within 2 days.
Food history:
Teh Poci is a traditional Indonesian tea that is typically served in a clay teapot with a spout. Roasted rice is often added to the tea for extra flavor and texture.
Flavor profiles:
Teh Poci with Roasted Rice has a rich and creamy taste with a nutty flavor from the roasted rice.
Serving suggestions:
Serve Teh Poci with Roasted Rice as a midday snack or as a dessert after a meal.
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Region: Indonesian