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Strawberry matcha back at it again ~ full recipe will be on my ig@ gochuuzhe #nationalbobaday #strawberrymatcha #matcha #boba #fyp #food #fyp #yoyo created by ZHE with Pew Grassie's original sound
Once again, HUGE shoutout to @Johnny 경후 Sheldrick for teaching me how to make this Korean cheong and giving me my new hyperfixation!

Which fruit should I try next!? #strawberry #cheong #matcha #matchalemonade

For the syrup (cheong)
- 500g (3 1/3 cups) strawberries, washed and chopped
- 500g (2 1/3 cups) sugar

For the Strawberry, Matcha Lemonade
- Juice of half a lemon
- 2-4 tbsp of the strawberry syrup (cheong)
- 240ml (1 cup) fizzy water
- 60ml (4 tbsp) water at 80°c (176f)
- Heaped 1/4 tsp ceremonial grade matcha

To make the syrup (cheong)
- In a sterilised jar, layer the strawberries and sugar, finishing with a layer of sugar so no strawberries are visible on the surface.
- Seal and place in the fridge for at least 1 week. Once almost all the sugar is dissolved, the syrup (cheong) is ready.
- Strain out the strawberries before use. Reserve the strawberries for baking.

To make the Strawberry, Matcha Lemonade
- Fill a tall glass with ice. Add the lemon juice, followed by the strawberry syrup, followed by the fizzy water.
- In a separate cup, add the matcha to the hot water and whisk well or use a milk frother until smooth and foamy on the surface.
- Top the drink with the matcha and serve.
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