THAI COFFEE
Thai coffee, as is served in Thai restaurants.
Provided by GODGIFU
Categories World Cuisine Recipes Asian Thai
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine.
- Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 11 g, Cholesterol 6.4 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 27 mg, Sugar 10.3 g
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
THAI COFFEE POKE CAKE
This take on Thai iced coffee is perfectly spiced and creamy, just like the real thing.
Provided by Food Network Canada
Categories bake,comfort food,dessert
Time 1h30m
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5).
- Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
- Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
- Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.
THAI TEA BOBA WHEEL CAKES RECIPE BY TASTY
Thai tea milk tea meets Taiwanese street food.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 40m
Yield 7 cakes
Number Of Ingredients 17
Steps:
- Make the Thai tea custard: Add the milk and Thai tea bags to a small saucepan. Warm over low heat until the milk just barely begins to simmer, about 5 minutes. Using a rubber spatula, gently press the tea bags against the side of the pot so that all of the flavor is released into the milk. Turn off the heat, remove the tea bags, and let the infused milk cool to room temperature, about 10 minutes.
- In a medium bowl, whisk together the egg yolks, sugar, sweetened condensed milk, and cornstarch until thoroughly combined and the mixture turns light yellow in color.
- While whisking constantly so the eggs do not curdle, slowly pour the infused milk into the egg yolk mixture. Pour the custard back into the pot used to infuse the milk and cook over medium heat, whisking constantly to prevent lumps from forming, for 3-4 minutes, until thickened. Strain the custard into a medium heatproof bowl and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the freezer to chill for 20 minutes, or refrigerate overnight.
- Make the wheel cakes: In a medium bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes.
- In a large bowl, whisk together the egg yolks and sugar until the mixture turns light yellow in color. Add the salt, milk, and melted butter and whisk to combine.
- Sift the flour and baking powder into the egg yolk mixture and whisk to combine.
- Using a rubber spatula, gently fold the egg whites into the batter a bit at a time, taking care not to deflate the batter.
- Heat the wheel cake pan over low heat. Generously grease the pan, as well as a ¼-cup measure and 1-tablespoon measure, with nonstick spray.
- Add a pinch of black sesame seeds to each of the wheel cake cups. Using the greased measuring cup, scoop ¼ cup of the batter into each of the cups. Using the back end of a chopstick, swirl the batter around so it coats the sides of the cups all the way to the top edges. Cook for 1-2 minutes, until the sides begin to bubble and set.
- Using the greased tablespoon measure, add 2 tablespoons of boba to the centers of two of the cakes. Add 2 tablespoons of Thai tea custard to each of the remaining cakes. Continue cooking the cakes, using chopsticks to rotate them so they cook evenly and don't stick to the pan, until browned and cooked ¾ of the way through, 2-3 minutes more.
- Use an offset spatula to flip the cakes with the boba onto the cakes with the tea custard, gently pressing down to sandwich the halves together. Continue to cook for 1-2 minutes, until the cakes are evenly brown on both sides. Remove the cakes from the pan and repeat with the remaining batter and fillings to make 7 cakes total.
- Enjoy!
COFFEE POKE CAKE
Have coffee for dessert with our sweet and fluffy Coffee Poke Cake! With perfect coffee flavor, a COOL WHIP frosting and caramel drizzle on top, this Coffee Poke Cake will satisfy your sweet tooth and have everyone raving.
Provided by My Food and Family
Categories Home
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 13x9-inch pan, blending 2 Tbsp. coffee granules into batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Pour 2 cups milk into large bowl. Add remaining coffee; beat with whisk until dissolved. Add dry pudding mix; beat 2 min. Immediately pour pudding mixture over warm cake. Cool 15 min.
- Refrigerate 30 min. After 15 min., microwave caramels and remaining milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Let stand until ready to use.
- Frost cake with COOL WHIP just before serving. Drizzle with caramel sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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