Ingredients
Method
Preparation
- Line your molds with parchment paper for easy removal later.
- In a heatproof bowl, steep the Thai tea leaves in hot water for 5 minutes. Strain the tea leaves.
- In a separate bowl, dissolve tapioca starch in a few tablespoons of evaporated milk.
- Combine the tapioca mixture with the remaining evaporated milk, sweetened condensed milk, whipping cream, and salt in a saucepan.
- Heat the mixture over medium heat while stirring until it bubbles slightly and thickens (about 5-7 minutes).
- Pour in the strained tea and stir to combine everything.
- Pour the creamy mixture into the prepared molds, tapping gently to remove air bubbles, and allow to cool to room temperature.
- Freeze the molds for at least 6 hours or overnight.
Serving
- Carefully unmold the bars and cut them into squares or rectangles. If they don’t come out easily, run warm water over the outside of the mold for a few seconds.
- Insert bamboo skewers for easy handling and enjoy your delicious creation!
Notes
Keep the bars in an airtight container in the freezer to prevent freezer burn. They should last up to a month. Allow the mixture to cool before freezing to prevent ice crystals. Use an immersion blender if lumps form.
