Thai Tea Cake

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A drink growing in popularity, here’s a Thai milk tea-inspired cheesecake with a crumbly biscuit base!

Let's start cooking!

Biscuit molded into a flat disc

Step 1 - 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.
Tea concentrate with pandan leaves in boiling pot

Step 2- 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.

Thick cream cheese with thai milk tea concentrate in mold

Step 3 - 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!

Plate and serve!

Thai tea cake served cold in plate

Serve cold.

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