Chai Masala Tube

Recipe by Kenny Chen & Ellen Dong of MGM Macau – Dilmah Real High Tea Global Challenge Gold Medal Winners


1000g milk
1g salt
2pcs clove
5g nutmeg
2pcs cinnamon stick
2pcs star anise
1pc fresh ginger
5g sarawak black pepper
2pcs bay leaf
500g egg yolk
200g sugar
20g Dilmah yata watte


Bring milk to boil and add the spices and tea and infuse for 5 minutes
Combine the sugar and egg yolk, than add the spiced milk
Pour in a train and bake at 150 C. for ca. 30 minutes

Yata Watta Gel
500g water
10g Dilmah yata watte
100g sugar
5g agar agar


Bring water to boil and let the Tea infuse for 5 minutes and strain
Combine sugar and Agar Agar
Pour into the tea and bring to boil
Pour into a shallow pan and set aside

White Truffle Vanilla Gel
4pcs tahiti vanilla bean
400g milk
300g cream
100g sugar
5g white truffle oil
pinch of salt


Bring milk, cream, salt and vanilla to boil
Combine sugar and agar agar
Pour to the milk mixture and bring to boil
Cool down and add the white truffle oil


Place the Crème brûlée, followed by the Yata Watte Gel into the tube
Finish with the white truffle vanilla gel and Pop rocks

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