Teh tarik is a traditional milk tea drink from Singapore and Malaysia.
Together with Kelley, we decided to bake these for our Singaporean friend’s 21st birthday today!
What’s with those little cup and saucers?
They’re actually the traditional coffee cups that people use in Singapore in coffee shops and cafes. And I thought that I could put them on top of the cupcakes for a more Singaporean theme.
INGREDIENTS:
– 1/2 cup butter (room temperature)
– 3 eggs
– 1 cup plain flour
– 1 teaspoon vanilla essence
– pinch of salt (optional)
– 2 packs of teh tarik mix (each pack was 40g)
– 4 tablespoon of hot water
– 1/2 cup white sugar
– 1/2 cup brown sugar
– 1/4 teaspoon bicarbonate of soda
– 1/3 teaspoon baking powder
METHOD
1. Pre-heat oven at 175 degree celcius for 20 minutes.
2. With the soft butter at room temperature, mix with the white sugar and brown sugar. Mix well until it has a consistent texture. Whisk 3 eggs and slowly mix into the wet mixture. Add the vanilla essence. Mix slowly.
3. Sift in plain flour with baking soda, bicarbonate soda, and salt. Slowly mix into the wet mixture little by little.
4. Use the 4 tablespoon of hot water and dissolve the Teh Tarik Sachets. The consistency should be peanut butter-like. Add into the mixture bit by bit and slowly mix.
5. Use the mixer and put in on slow speed for 1 minute, and then on high for 5 – 7 minutes.
6. Put into mixture into cupcakes cases and bake for 21 minutes.
Monday Bakeoffs With Izzy 