Thai Milk Tea Pudding. Subscribe to my channel and press the bell button to get notifications every time I post a new recipe. A unique soy pudding ("tau huay") flavoured with Thai tea, this vegetarian and dairy-free dessert is such a light and refreshing dessert you'd ask for more! Filter the Thai Black tea using the tea filter/teabag/filter cloth.
If so, then you will love this pudding because it is the pudding version of. Appearance: Characteristic brown tea pudding powder. Product type: Original Soya,Yam Taro, Chocolate, Matcha, Black Sesame. You can have Thai Milk Tea Pudding using 5 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Thai Milk Tea Pudding
- You need 1 sachet of Nutrijell – no flavour.
- It’s 100 gr of Thai Milk Tea Powder.
- You need 2 tablespoon of Sugar.
- Prepare 200 mL of low fat milk – Vanilla flavored.
- You need 600 mL of Water.
Application: Bubble tea topping, Milk tea topping, Dessert. Thai milk tea pudding in white bowl. Thai milk tea pudding – download this royalty free Stock Photo in seconds. Fusion Dessert – Thai Tea Pudding.
Thai Milk Tea Pudding step by step
- Weigh 150 gr Thai Milk Tea powder and put it into a cooking pot. This brand is Thai local brand and it has a very strong flavor compared to the famous multinational brand. So, if you use another brand, you might need to adjust the amount of the tea powder. If you also feel that using this local Thai brand gives too strong taste, you can also reduce the tea powder based on your preference.
- Add 1 sachet Nutrijell powder no flavor and 2 tbsp Sugar into the cooking pot. Whisk it until homogenous with the Thai tea powder. You can modify the amount of sugar based on your preference..
- Add 800 mL water into the powders little by little and whisk until forming a homogenous dark orange liquid.
- Add 200 mL milk into the mixture and mix.
- Put the cooking pot into the stove, turn to medium heat and keep stirring until it boils.
- Turn off the heat and pour the liquid pudding into a glassware container and let it cool down and set.
- After it cools down to room temperature, close the container and put it into the fridge for around 2 hours. Then it is ready to eat!.
My Thai: Thai Tea Cake with Condensed Milk Custard Sauce. This tender, Thai tea-infused cake sitting in a pool of rich condensed milk custard sauce reminds you of, what else? A decadent perfection of brewed orange Thai tea flavor swirled in with a generous serving of condensed milk scent and a touch of spices and cinnamon. Then you can enjoy a cup of hot Thai milk tea or add ice to give you a glass delicious Thai iced milk tea. Pro-democracy supporters are giving their backing to Thailand's protesters – but how much difference does a hashtag really make?