Thai Tea Cake Food

THAI TEA CAKE

Steps:

• Make biscuit base. In a pot on medium heat, melt butter. Set aside to cool. In a food processor, add biscuits, ½ tsp salt, 1 tsp cocoa powder, 1 tsp milk powder and blend until fine. Add melted butter and process into a crumble. In a 5 inch ring mold, add crumble, and compress into a flat disc. Chill in refrigerator for 15 minutes.
• Boil thai milk tea concentrate. In a pot on medium heat, add 250 ml water, pandan leaves and thai tea leaves. Bring to a boil, then immediately remove from heat and set aside for 15 minutes for tea to steep. | For a stronger flavor, use more tea leaves, but do not steep them for too long -this causes the tea to become more bitter. Strain out 100 ml tea and add 100 ml sweetened condensed milk. Stir and set aside.
• Make cheesecake mixture and bake cheesecake. In a mixing bowl, add cream cheese and whisk until smooth. Whisk in 1 egg, 60 g sugar and 70 g flour. When combined, stir in Thai milk tea concentrate and mix well. Pour into ring mold with biscuit base. Bake at 150°C for 45 minutes, then chill in refrigerator for 30 minutes. | Goes great with vanilla ice cream!

THAI ICED TEA CAKE

Steps:

• 1. Preheat oven to 350°F. Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan.
• 2. Brew tea with 3/4 cup boiling water, covered, for 10 minutes. Strain tea leaves and discard. In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted. Whisk vanilla, half of the sweetened condensed milk, and the eggs. Mixture should be bright orange and very creamy. Gently stir in salt, flour, and baking powder. Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for 20 minutes.
• 3. While cake cools, make the glaze. Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms.
• 4. To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan. Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake.
• 5. Cake can either be served immediately or chilled and served cold.

THAI TEA BOBA WHEEL CAKES RECIPE BY TASTY

Steps:

• Make the Thai tea custard: Add the milk and Thai tea bags to a small saucepan. Warm over low heat until the milk just barely begins to simmer, about 5 minutes. Using a rubber spatula, gently press the tea bags against the side of the pot so that all of the flavor is released into the milk. Turn off the heat, remove the tea bags, and let the infused milk cool to room temperature, about 10 minutes.
• In a medium bowl, whisk together the egg yolks, sugar, sweetened condensed milk, and cornstarch until thoroughly combined and the mixture turns light yellow in color.
• While whisking constantly so the eggs do not curdle, slowly pour the infused milk into the egg yolk mixture. Pour the custard back into the pot used to infuse the milk and cook over medium heat, whisking constantly to prevent lumps from forming, for 3-4 minutes, until thickened. Strain the custard into a medium heatproof bowl and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the freezer to chill for 20 minutes, or refrigerate overnight.
• Make the wheel cakes: In a medium bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes.
• In a large bowl, whisk together the egg yolks and sugar until the mixture turns light yellow in color. Add the salt, milk, and melted butter and whisk to combine.
• Sift the flour and baking powder into the egg yolk mixture and whisk to combine.
• Using a rubber spatula, gently fold the egg whites into the batter a bit at a time, taking care not to deflate the batter.
• Heat the wheel cake pan over low heat. Generously grease the pan, as well as a ¼-cup measure and 1-tablespoon measure, with nonstick spray.
• Add a pinch of black sesame seeds to each of the wheel cake cups. Using the greased measuring cup, scoop ¼ cup of the batter into each of the cups. Using the back end of a chopstick, swirl the batter around so it coats the sides of the cups all the way to the top edges. Cook for 1-2 minutes, until the sides begin to bubble and set.
• Using the greased tablespoon measure, add 2 tablespoons of boba to the centers of two of the cakes. Add 2 tablespoons of Thai tea custard to each of the remaining cakes. Continue cooking the cakes, using chopsticks to rotate them so they cook evenly and don't stick to the pan, until browned and cooked ¾ of the way through, 2-3 minutes more.
• Use an offset spatula to flip the cakes with the boba onto the cakes with the tea custard, gently pressing down to sandwich the halves together. Continue to cook for 1-2 minutes, until the cakes are evenly brown on both sides. Remove the cakes from the pan and repeat with the remaining batter and fillings to make 7 cakes total.
• Enjoy!