iced coffee ice latte in vietnamese with tapioca
Composition / ingredients
6
servings:
Cooking method
Pour tapioca balls into water that is boiling. Cook for 15 minutes. Flip it into a colander or sieve and let the excess liquid drain. Rinse in cold water. Put in a separate bowl with a minimum of water to cool. Water is needed so that the tapioca does not stick together.
In another bowl, boil the water again. Pour coffee (ground) and let it boil for 10 minutes on low heat. We introduce sugar and condensed milk into the coffee liquid. Stir and put in the cold for 10 minutes.
Put tapioca (2 tablespoons) on the bottom of the glasses and cover with ice cubes. Pour coffee almost to the edges of the glass, and pour cream on top. Beauty and yummy. We try and enjoy.
In another bowl, boil the water again. Pour coffee (ground) and let it boil for 10 minutes on low heat. We introduce sugar and condensed milk into the coffee liquid. Stir and put in the cold for 10 minutes.
Put tapioca (2 tablespoons) on the bottom of the glasses and cover with ice cubes. Pour coffee almost to the edges of the glass, and pour cream on top. Beauty and yummy. We try and enjoy.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Water - 0 kcal/100g
- Ice - 0 kcal/100g
- Brown sugar - 394 kcal/100g
- Ground coffee - 200 kcal/100g
- Tapioca - 159 kcal/100g
