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Hospitality Management Students join the Dalgona Coffee Challenge

GONNA CRAZE OVER DALGONA

It has been three (3) weeks since the Enhanced Community Quarantine (ECQ) has been implemented in the National Capital Region and later in the entire Luzon. Nineteen days of staying at home sure feels way longer than the entire semester for us Rizalians. We can imagine just how you kept yourselves entertained to get away from boredom and cope up with the quarantine for the past three (3) weeks.

Most probably, some of you have been watching a lot of YouTube channels since day one (1) of the ECQ. Which channels have you been binging on? Alex Gonzaga? Ivana Alawi? Let us know who you are watching. It’s alright! While for some, you must have been drowning in loads of series and movies in Netflix. Yeah, we’re talking about you CLOY bingers (trivia: even VKF is hooked on it.)! Some of you even have had a once-in-a-lifetime experience traveling every nook and crevice around your homes. Tiktok has also taken the Rizalian community by storm; “Tiktokerist ka na din ba?”.

Created by Ms. Kathleen G. Apilado, the Dean of the College of Hospitality and Tourism Management

Let’s not forget, you also may have tried a lot of gastronomic experiments in your kitchens. We won’t be so surprised if you gain a kilo or two when you get back at school. You may have watched different recipes online but for this feature, we are going to highlight one particular recipe: the Dalgona Coffee.

Created by Nica Florida Torre, Hospitality Management Student

Otherwise known as whipped coffee or beaten coffee, the Dalgona coffee originated in Pakistan, India and Macau that has a very frothy texture and tastes like a coffee milkshake —well, it is a coffee milkshake, just fancier. The Dalgona Coffee got into the spotlight during COVID-19 pandemic when it was featured by Korean actor Jung Il-Woo in a TV show called Pyunstorang in January. He tried the coffee in Macau and dubbed it as Dalgona — a traditional Korean sponge candy— and has since been known as Dalgona coffee. Soon after its feature on the show, Tiktok, Youtube and Instagram users have gone crazy trying the recipe and made their own versions. You should try Erwan Heussaff’s take on this coffee. His three versions are just spot on! Yes, we tried it ourselves.

So, what’s in this coffee? The ingredients are pretty basic: equal parts of instant coffee, sugar and hot water for the foam and milk with ice for the base. You just have to whisk the foam ingredients hard and long enough until it gets the fluffy meringue-like texture and pour it on top of the iced-shaken milk of your choice.

Created by Ross Irene Swing, Chairperson of Hospitality Management

While it seems very easy to do, many failed to achieve a good-looking, if not perfect, coffee foam. Others have tries 3-in-1 coffee mix and ends up with a very runny mixture because the ingredients in the mix is imply nut in ration with the sugar and water. And, creamer is not part of the ingredients! It makes the ingredients denser and therefore cannot administer air to form. You should know that the dalgona is a colloidal mixture called a solid foam which means that air must be enveloped in the mix and must maintain its form. Go back to your Chemistry modules in Canvas, you’ll see it there. Another mistake is you must have added a lot of water. If you did so, you will end up whisking forever. Again, I tablespoon of instant coffee, sugar, and hot water should be enough. Lastly, you must not have whisked/beaten it enough. It’s best to create the foam using a whisk but your handy fork will also do the trick. Just whisk the mix on a bowl in a steady circular motion from 4 minutes to eight minutes until you get the cloudy fluffy consistency that’s passable on your standard (you’re the boss of your coffee). It’s a total pain on the arm so you might need to ask for help from somebody. In fact, it could be a good family bonding!

For the past couple of days now, we have seen other variations of the Dalgonna coffee. Some made a Milo version using all-purpose cream instead of water and sugar. Fridge cakes are also done with the Milo Dalgona. Erwan showed the Vietnamese version by beating pasteurized egg yolks with condensed milk until the frothy mixtures comes out.

Created by Xaniyah Karrie, Hospitality Management Student

We’re not going to let this trend get past the Rizalian kitchens that is why we’ve asked some of our Hospitality students to create their take on Dalgona coffee. Even Dean Kathleen Apilado of the College of Hospitality and Tourism Management took part on the challenge.

Have you tried doing this beverage? Do you have your own version of the Dalgona coffee? Share it with us! We would like to try your version.

Do you have other foodtrip ideas while in quarantine that is worth sharing? Let us know about it, too!

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