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[HALAL] Thai Tea Mix Number one Brand - Original Flavor 400g

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 [HALAL] Thai Tea Mix Number one Brand - Original Flavor 400g
 [HALAL] Thai Tea Mix Number one Brand - Original Flavor 400g  [HALAL] Thai Tea Mix Number one Brand - Original Flavor 400g  [HALAL] Thai Tea Mix Number one Brand - Original Flavor 400g
Product Code: THAI RED TEA
Availability: In Stock
Price: RM29.00 RM16.50

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Product Description 


Product Name :Number One Brand Red Thai Tea 


Net Weight : 400g


What is in the box? 

Number One Brand Red Thai Tea (400g) + Free Ikea Food Clip













Product Description 


Product Name :Number One Brand Red Thai Tea 


Net Weight : 400g


What is in the box? 

2pcs Number One Brand Thai Tea (400g) + Free Ikea Food Clip+ Free 1 Tea Filter







How To Make Thai Iced Tea by yourself ???


Homemade Thai Iced Tea |


How To Make Thai Iced Tea


2 C. of water 

1/3 C. Sugar

2/3 C Thai Tea Blend

Whole , Evaporated or condensed Milk 


Step 1: Boil Water


In a large pot, bring 2 cups of water to a rolling boil.



Step 2: Add Sugar & Thai Tea


Remove the pot from heat and add the sugar and thai tea blend.




Let it steep for 5 minutes. Make sure not to go over 5 minutes or else the tea will get bitter







Step 3: Strain & Sit


Next, place a strainer over a pitcher and pour in the tea.





Let it cool for 30 minutes.



Step 4: Add Milk & Serve

Once the tea is cooled, fill a glass with ice and add tea until the cup is 3/4 filled. Top the glass off with the milk of your choice.









Product Description



Original number one brand Thai iced tea mix established since 1945


Authentic Thai tea mix (blend of black tea and spices) which is boiled and used for making Thai iced tea in Thailand


Easy instructions on the back & in the description below


Imported from Thailand


You may have tried the rest, now try the best


How To Make Thai Iced Bubble Tea





Step 1:


First we need to make the syrup for the bubbles 


Add 1/2 cup of water and 1/2 cup of sugar to a saucepan and heat on a high heat


Keep stirring and heating until the sugar dissolves in the water, then set the syrup aside 



Step 2

We need to make bubbles. 


Bring about 1 litre of the water boil, then pour 2tbsp of tapioca pearls.


Let them cook for 10 minutes whilst stirring occasionally to stop them sticking together . 


Once they are done drain them from the water and add them to the syrup we just made




Step 3

Let the bubbles soak in the syrup at room tempurature for at least a couple of hours as this will sweeten them.


Step 4 

Onces the bubbles are ready we can make the tea . 


Line a strainer with some coffee filter paper and place the strainer over a jug.


The spoon 2 tbsp of thai tea leaves into the filter paper.



Step 5


Now pour 3/4 cup of boiling water over the tea leaves , and let the water filter through into the jug. Once all of the water has filtered

through, place the stainer with the tea leaves over another jug, and pour the jug of tea over the tea leaves again . Repeat this in a

total 4 or 5 times depending on how strong you like the tea.





Step 6


Next add 1 tbsp of sugar , 2 tbsp of condensed milk , and 2 1/2 tbsp of fresh milk to the jug of tea , and stir thoroughly






Step 7 


Finally drain the bubbles from the syrup , then spoon the bubbles into a glass if ice . Then pour in the tea and top with 2 tbsp of

evaporated milk , then serve and enjoy!




How To Make Thai Iced Bubble Tea Video


How to make Thai Iced Tea Cupcakes


Thai iced tea cake with condensed milk buttercream











Thai iced tea cake with condensed milk buttercream



2 cups whole milk


1/4 cup condensed milk


3/4 cup Thai iced tea mix (see note, below)


2 3/4 cups cake flour (unsifted)


2 1/2 tsp. baking powder


3/4 tsp. salt


16 Tbsp. (2 sticks) / 225g butter, room temperature


1 3/4 cups sugar


4 eggs, room temperature


1 Tbsp. vanilla (I left out vanilla in my recipe)


One batch condensed milk buttercream, recipe below





Step 1


Preheat oven to 175C. Prepare liners/cups (I like to use those that just stand without the tray).


Step 2


Heat milk and condensed milk over medium or medium-high heat until scalded – steaming with bubbles forming around the edge –

stirring occasionally (Make sure not to burn the mix!). Add the tea mix, remove from heat, cover, and let sit 10 minutes.




Pour through a sieve, coffee filter, or tea screen to strain out the tea. Let the mixture cool to somewhere between room temperature (a bit warmer is

okay, too), using the refrigerator or freezer to cool down quickly if necessary.

Alternatively, you could prepare the tea mix the day before, strain out the tea leaves and bake the next day!





Whisk together the flour, baking powder, and salt in a large bowl. Set aside.


Using an electric mixer (stand or handheld) on medium speed, cream together the butter and sugar until light and fluffy (4-6

minutes). Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the vanilla.

Scrape down the beaters and the sides of the bowl as needed.

Always leave all your ingredients at room temperature. This prevents them from separating and helps them emulsify better when all

the ingredients are incorporated.



This is where I changed my method. Rather than using a machine, I folded in the flour and milk (alternate, starting with flour), by

hand. I like to do this because it prevents me from over-folding and getting a dense cake. If you’ve got good eye power, however,

feel free to just machine away!


Pour the batter into the prepared pan(s), filling cupcake cups about 2/3 full. Bake 20-30 minutes, rotating pans halfway through

baking. Use a skewer to check if it is done. It should come out clean.


Let the cakes cool on wire rack.



Thai Tea Ice Cream (No Machine Method) ???????????

Makes 1 quart


1 1/2 cup whipping cream


1/4 cup Thai tea leaves


A pinch of salt


1/2 can sweetened condensed milk (150 ml)


1.5 Tbsp Irish cream liqueur such as Bailey’s (optional)



Optional Topping


3 Tbsp sweetened condensed milk


3 Tbsp evaporated milk



Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming.


Add tea leaves and a small pinch of salt, and stir just until the cream boils.


Remove from heat and steep for 5 minutes (don’t leave it sitting until it cools down or it’ll be really hard to strain!). Strain the cream

using a fine mesh strainer into a 2-cup measuring cup*, pressing out as much liquid as you can—you should have about 1 1/4 cup

of cream


If you have too little, add more fresh cream until you have 1 1/4 cup


if you have a little more, don’t worry about it. Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or


until completely cold; I like to do this step 1 day in advance.



*Note: If you don’t have a 2-cup measure, you can strain it into a 1-cup measure and another ¼ cup measure. Just make sure you

don’t let the first cup overflow!


While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to



Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand

mixer. (When the beaters start leaving a trail that doesn’t immediately disappear, you’re at soft peaks.) Add condensed milk and the


Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).

Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your

favourite cookies to make an ice cream sandwich!



How to make Thai Tea Chiffon Cake?



Recipe for Thai Tea Chiffon Cake (good for a 20-cm chiffon cake pan)




Egg Yolk batter:


5 egg yolks


30g caster sugar


1/2 tsp salt


80ml vegetable oil (or any neutral tasting oil)


40g Thai tea leaves


180ml water


120g cake or top flour


2/3 tsp baking powder


Egg White batter:


5 egg whites


90g caster sugar





In a pot, boil the water and tea leaves. Turn off the heat and let the tea steep and cool down for about 30 minutes.


Preheat oven to 170C.


In another bowl, beat the egg yolks and 30g sugar until it thickens, for about 5 minutes.


Add in the vegetable oil slowly and beat well until fully incorporated.


Strain the brewed tea with a sieve. Pour in the cooled brewed tea into the egg yolk mixture and continue to mix until smooth. Add 2

tbsp of Thai tea leaves here if you want.


Lastly, sift in the flour and baking powder, then mix well until it is lump-free.

In another large mixing bowl, beat the egg whites till foamy. Gradually add in the 90g sugar and beat till stiff peaks form. Do

not overbeat (read tips below)



Fold in the whites to the flour mixture in 3 parts.


Be gentle and make sure it is well combined.



Pour in the cake batter into the chiffon cake pan. Lightly tap on the base to remove large air bubbles.


Bake in the preheated oven for 30 minutes till a skewer comes out clean.


To cool, invert the cake onto a wire rack. Once it is cool, use a knife to run the sides of the cake thin to unmould the cake.

Tips for beating egg whites:

1. Ensure that your beaters and mixing bowls are completely clean and dry. A remnant of oil or egg yolk will affect the beating of the egg whites.

2. Use a metal bowl and avoid plastic as there might be oily residue.

3. Do not overbeat or underbeat the egg whites. It should be stiff and glossy but NOT dry.







Thai Tea Cake


1 Cup Plus 3 Tablespoons Flour


2 Tablespoons Sugar


4 Eggs, room temperature


(1) 14 Ounce Can Sweetened Condensed Milk


1/4 Cup Butter, melted


1 Tablespoon plus 1 Teaspoon Thai Tea


2 Teaspoons Baking Powder


1/2 Teaspoon Baking Soda 


1/4 Teaspoon Vanilla Extract



Creamed Coconut Frosting


1 Can of Coconut Milk refrigerated for at least 4 hours prior to use


1/4 Teaspoon Cream of Tartar


1 Cup Plus 3 Tablespoons Powdered Sugar 


1/2 Cup Butter


Preheat the oven to 350 degrees. Place the Thai tea in a coffee or nut grinder and pulse until finely ground. Stir together the

sweetened condensed milk and the Thai tea grounds in a small saucepan over low heat. Allow the mixture to warm up for 10

minutes, stirring every minute or so, until turns an orange/light-brownish color. Remove from heat and allow to cool for 15 minutes.


In a large bowl, whisk together the eggs until blended. Add the sweetened condensed milk mixture 1/3 cup at a time, mixing

vigorously after each addition. This will help the eggs to slowly warm up, if you add the entire condensed milk mixture at once it 

may cook the eggs.





In a small bowl, combine the flour, sugar, baking soda, and baking powder and stir until blended. Stir the dry ingredients, melted butter, and vanilla extract into the cake batter until completely combined.




Pour the cake batter into (4) well-greased and lightly floured 5-inch cake pans, or (2) well-greased and lightly floured 8-inch cake pans. Place pans in the oven and bake for 35-40 minutes, (I used the smaller cake pans, which makes them cook a bit quicker, so if you use regular-sized cake pans you may need to add 5 or 10 minutes onto the baking time), or until golden and a knife/toothpick inserted into the center comes out clean.

Remove the pans from the oven, shake them back and forth a bit to loosen their grip on the pan, and allow them to cool for 5 minutes before attempting to remove them from the cake pans. It helps if you run a spatula alongside the inside of the pan before flipping them over. Once removed, place them on a wire rack to continue to cool for 30 minutes.




Meanwhile, you can get started on the frosting. Remove the can of coconut milk from the refrigerator and do notshake it. Remove the lid and scoop out the thick white part that looks kind of like crisco, leaving the clear stuff behind. Place the white part in a medium-sized bowl. Add the cream of tartar and 3 tablespoons of powdered sugar and beat with an electric mixer until fluffy, about 1 minute. In a separate bowl, mix together the butter and the remaining powdered sugar until a smooth frosting forms. Stir together the frosting mix and the whipped coconut. Cover the bowl and keep the frosting refrigerated until the cake is cool enough to be frosted, and then mix it up a bit before frosting.





To frost the cake, simple spread the frosting between the layers and then spread the frosting all around the outside of the layered cake. Serve immediately, and refrigerate any leftovers (the frosting will melt easily due to the coconut cream).









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