Thai Tea Cake

Ingredients

Serves 4 people

• 350 g cream cheese
• 1 egg
• 150 g digestive biscuits
• 4 tbsp thai tea leaves
• 80 g butter
• 70 g flour
• 1 tsp cocoa powder
• 1 tsp milk powder
• 2 pandan leaves
• ½ tsp salt
• 100 ml sweetened condensed milk
• 60 g sugar
• 250 ml hot water

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!