A delightful fusion that combines the flavors of Thai tea with the classic tres leches cake. Tres leches, which means "three milks" in Spanish, traditionally involves soaking a sponge cake in a mixture of evaporated milk, condensed milk, and heavy cream. We're adding Thai tea and coconut milk to this mix, to bring in a unique twist!
Tres Leches, which translates to "three milks" in Spanish, is a popular dessert with its origins in Latin America. The exact origin of Tres Leches is somewhat disputed, as both Mexico and Nicaragua claim to be the birthplace of this delectable treat.
The basic concept of Tres Leches involves a sponge or butter cake soaked in three different types of milk: evaporated milk, sweetened condensed milk, and whole milk or heavy cream. The cake absorbs the rich mixture of milks, resulting in a moist and flavorful dessert.
In Mexico, it is believed that the recipe for Tres Leches first appeared on the back of a can of evaporated milk or sweetened condensed milk as a marketing strategy to promote the use of these products. This contributed to the widespread popularity of Tres Leches in Mexican cuisine. In Nicaragua, a popular claim is that Tres Leches was first served at a restaurant called La Leche in the capital city of Managua in the 1980s. The restaurant's owner, Chef Mauricio Gómez, is said to have developed the recipe.
Regardless of its exact origin, Tres Leches has become a beloved dessert not only in Latin America but also in many other parts of the world. The cake is often topped with whipped cream or meringue and can be garnished with fruit, nuts, or chocolate shavings. Its creamy texture and sweet flavor have made it a staple at celebrations and special occasions
Prefer to Watch?: Thai Tea Tres Leches
Here Are The Ingredients We’re Working with Today:
Cake:
Eggs
Granulated sugar
All purpose flour
Baking powder
Whole milk
Salt
Cake Soaking Liquid:
Condensed milk
Whole milk
Whipped Cream:
Heavy whipping cream
Granulated sugar
Coconut Cream:
Whole milk
Condensed milk
Garnish:
Pistachios, crushed
Thai Tea Tres Leches
Total Time: 11 hours | Servings: 12 slices | Level: Intermediate |
Course: Dessert
Cuisine: Thai, Mexican, Latin American, Fusion
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Equipment:
Stand Mixer (I have this one) but here is a cheaper alternative that I heard great things about: Dash
9x13 inch baking pan
Reusable pipping bags (I got this set that included a variety of tips:(Pipping set)
Ingredients:
Cake:
5 large eggs (yolk and egg white separated)
1 cup granulated sugar (200 grams)
1 cup all purpose flour (120 grams)
1 and 1/2 tsp baking powder (7.6 grams)
1/3 cup whole milk (81 grams)
pinch of salt
Cake Soaking Liquid:
1 can of coconut milk (12oz, 340 grams)
9oz of condensed milk (255 grams)
1/2 cup whole milk (123 grams)
7 tbsp Thai Tea leaves (***I attached the one used, and in my experience this brand is a close replica of Thai teas I get from authentic restaurants)
Whipped Cream:
2 cups heavy whipping cream 480 grams)
2 tbsp granulated sugar (24 grams)
Coconut Cream:
1 can coconut cream (use coconut milk if cream is unavailable! 12oz, 340 grams)
1/2 cup milk (123 grams)
3 tbsp cup condensed milk (57 grams)
Garnish:
Pistachios, crushed
Directions:
Cake:
Preheat oven to 350F.
Separate the egg whites form the egg yolks and place the egg yolks into a large bowl.
Beat the egg yolks with 3/4 cup of sugar, until the mixture turns a thick and pale yellow.
Stir in the milk and then sift in the flour, baking powder, and salt until l just combined.
In a stand mixer, add in the egg whites and 1/4 cup of sugar, beat on high speed until firm peaks form.
Gently fold in 1/3 of the whipped egg whites into the cake batter and then then fold in the rest of the egg whites just combined.
Pour the batter into a greased 9x13 inch pan and bake on 350F for 30 minutes. Remove from oven and allow to cool in the pan.
Thai Tea Soaking Liquid:
While the cake is cooling, pour the coconut milk and milk into a small saucepot and heat until just barely boiling.
Remove the mixture from the heat and stir in the thai tea leaves. Allow the tea leaves to steep for 10 minutes.
Strain out the leaves, I did this by pouring my mixture in to a french press! I find it to be a clean and quick method. Once strained, combine condensed milk into the tea mixture.
Whipped Cream:
Combine your heavy cream and sugar in a stand mixer. Whip on medium until firm peaks form.
Coconut Cream:
Combine all your ingredients into a bowl and mix well.
Strain your mixture through a strainer to get any lumps out.
Set aside to chill in the fridge.
Assembling the Cake:
Take a chopstick and poke a series of holes into the cake. I also take a fork to poke smaller holes!
Take your cooled tea mixture and pour it all over the cake.
You can apply the whipped cream here, if you don't want to pip it on at the end. If so, smear a smooth layer of cream here.
Refrigerate the cake for a minimum for 8 hours. I soaked mine over night.
After soaking, cut the cake into 12 rectangular pieces, if you plain to pip on the cream, now is the time. I also garnished mine with crushed pistachios and rose petals.
Using a measuring cup, pour on your coconut cream around the cake. Enjoy!
Thank you!
I hope you enjoyed this post and give this recipe a try! If you have any feed back, please leave a message down below. I would be more than excited to read them or to answer any questions you have!
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