Thai Tea Cake
- Difficulty: Medium
- Preparation: 10 min
- Cook: 50 min
- Clean up: min
- Steps: 3 steps
- 13 Ingredients
- Difficulty: Medium
- Steps: 3 steps
- 13 Ingredients
- Preparation: 10 min
- Cook: 50 min
- Clean up: min
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Instructions
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.
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.
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!
Serve cold.
