BOBA & BEYOND + TM BAKE OFF

Activities Team
May 11, 2020
3 min read

written by Evangeline Johanna Santos, Iman Nurdini Bte Azhman and Sachwin Gill

edited by Jacinda Chiam

~ Boba & Beyond ~

by Iman Nurdini Bte Azhman

Boba, milk tea, bubble tea. When it was announced that bubble tea stores will be closed in Singapore, many people freaked out and hurriedly queued for it to get that last cup before an unpredictably long hiatus. For many of us, bubble tea has become a comfort drink in our everyday lives.

So here it is folks, the bubble tea recipe you’ve all been waiting for!

It may not be the same as bubble tea chains such as Liho and Gong Cha but we’ll make do yeah! Now let’s follow the recipe below and start making our own variety of bubble tea!!

Recipe for 'Above and Beyond' bubble tea:

https://www.chinasichuanfood.com/how-to-make-boba-pearls-at-home/comment-page-3/#comments

I’ve tried this recipe and let me tell you, it's actually quite good. I used rose syrup with boba but you can try it with many different beverages, for example, a canned drink or even with milk and brown sugar syrup!

It’s definitely cheaper and you can customize the drink you want to pair with the boba pearls so it's a

win-win situation! (Obviously, you can't compare it with the boba from boba stores but why don't you check this out?)

Right, I almost forgot - here are some tips I'd like to share with you all based on my experiences using this recipe:

Use concentrated sugar water/syrup (2:3 tbsp water to sugar ratio) to make sure that the pearls don’t stick to each other once cooked.
You don’t really need to cut the dough into cubes before rolling it since you can just take it directly and roll it into balls unless you’re aiming for uniformity.
Generally, use low heat throughout any heating processes.
Let the boba cook for a little longer ( 7-10 mins longer or so) even when it's already floating because my first try turned out too hard.

I hope you’ve enjoyed this recipe because I definitely did and it’ll be amazing if you felt the same way as well. Stay safe and stay motivated to keep learning! Signing out!

~ TM BAKE OFF~

by Evangeline Johanna Santos and Sachwin Gill

Calling all TMJC Students and Teachers!

Since the Circuit Breaker has made everyone into a baker, with everyone rushing to the supermarket to buy baking essentials, why not jump on the bandwagon too, right? This would be a fun way to pass time while ending up with a yummy end product you can eat! It’s time to showcase your passion and talents. During this TMJC-hosted event, you will be challenged to make a baked good and decorate it TMJC style!!

How it works:

Bake something with a TMJC motif. It can be our college colours, the badge, the house crests, you decide!
You can bake anything you like! Be it a cake, some cupcakes or muffins, cookies, or even bread, or brownies! The world is your oyster, or in this case the mixing bowl is our oyster! :p
Both students and teachers are more than welcome to participate!!
Bake it anytime you like during this break, remember to relax and have fun while at it! You can make it with your family or bake it for them to share and eat!
Once done, snap a photo of your creation. You can pose with it if you like!
Then use your TMJC Email Address to email your pictures to tmsc@tmjc.edu.sg with your full name and your class (if applicable).
After being vetted by TMSC Admin, the most impressive bakes will be featured on our InstaStories in June!