Thai Milk Tea Jelly – Recipe
I was going to experiment with the sourdough starter I've been keeping alive since the sourdough workshop I was invited to on Tuesday, but it's been TOO HOT to use the oven this weekend – so I decided to make something refreshing instead. I also discovered the deliciousness of Thai green milk tea on my travels in Bangkok, and seeing as I love both the original lurid orange kind and its green cousin, I figured I should create something out of both. Enter Thai milk tea jelly.
ChaTraMue (also known more catchily as 'Number One Brand') is the one to get: not only does it have the distinct bitter-smooth-vanilla taste, it also has the signature bright orange (or green) colour of Thai tea. Sure it's artificially coloured, but nobody said Thai milk tea is a health drink.
When dissolving the gelatin in the tea, make sure you don't hang about once the tea's been brewed so it's still hot enough to melt it. Also make sure the measurements are exact here: a tad too much water and the jelly doesn't set enough to cut; a tad too little and the Thai milk tea jelly is unpleasantly firm.
ChaTraMue (also known more catchily as 'Number One Brand') is the one to get: not only does it have the distinct bitter-smooth-vanilla taste, it also has the signature bright orange (or green) colour of Thai tea. Sure it's artificially coloured, but nobody said Thai milk tea is a health drink.
When dissolving the gelatin in the tea, make sure you don't hang about once the tea's been brewed so it's still hot enough to melt it. Also make sure the measurements are exact here: a tad too much water and the jelly doesn't set enough to cut; a tad too little and the Thai milk tea jelly is unpleasantly firm.
You can also watch me make Thai milk tea jelly on my YouTube channel:
Ready? Let's go.
Original Thai Tea Jelly Ingredients
240ml strongly brewed Thai tea (4 tbsp red label ChaTraMue brewed for 3 minutes with 250ml boiling water, strained)
7.5g gelatin powder, soaked in 3 tbsp cold water (I use Great Lakes kosher gelatin)
30g caster sugar
Thai Green Tea Jelly Ingredients
240ml strongly brewed Thai green tea (4 tbsp green label ChaTraMue brewed for 3 minutes with 250ml boiling water, strained)
7.5g gelatin power, soaked in 3 tbsp cold water (I use Great Lakes kosher gelatin)
30g caster sugar
Topping Ingredients:
50ml condensed milk
70ml evaporated milk
Method:
1. To make the original Thai tea jelly, simply dissolve your soaked gelatin in the hot tea, followed by the sugar. Pour into a rectangular container – I use a clean takeaway box (recycling and save the environment, people) – leave to cool to room temperature and set in the fridge for at least four hours.
2. Make the green tea jelly in the same way.
3. Lightly whisk the milks together. When ready to serve, unmould your jellies and cut into cubes before dividing into serving glasses and drizzling over the milk mixture.
Enjoy, have fun, and stay cool!
Original Thai Tea Jelly Ingredients
240ml strongly brewed Thai tea (4 tbsp red label ChaTraMue brewed for 3 minutes with 250ml boiling water, strained)
7.5g gelatin powder, soaked in 3 tbsp cold water (I use Great Lakes kosher gelatin)
30g caster sugar
Thai Green Tea Jelly Ingredients
240ml strongly brewed Thai green tea (4 tbsp green label ChaTraMue brewed for 3 minutes with 250ml boiling water, strained)
7.5g gelatin power, soaked in 3 tbsp cold water (I use Great Lakes kosher gelatin)
30g caster sugar
Topping Ingredients:
50ml condensed milk
70ml evaporated milk
Method:
1. To make the original Thai tea jelly, simply dissolve your soaked gelatin in the hot tea, followed by the sugar. Pour into a rectangular container – I use a clean takeaway box (recycling and save the environment, people) – leave to cool to room temperature and set in the fridge for at least four hours.
2. Make the green tea jelly in the same way.
3. Lightly whisk the milks together. When ready to serve, unmould your jellies and cut into cubes before dividing into serving glasses and drizzling over the milk mixture.
Enjoy, have fun, and stay cool!
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