Chef's Recipe | Thai Milk Tea with Gula Melaka Pearls 


You’ve managed to create regular bubble tea at home? Good on you. Now Chef Kenny Kong from Sessions wants you to up your bubble tea game with his boba-licious recipe -- Thai Milk Tea with Gula Melaka Pearls! Try making it with your family and let us know what you think of it. 

Equipment/ Utensils Ingredients for Gula Melaka Tapioca Pearls Ingredients for Chai Milk Tea 
- Measuring jar
- 2 cooking pots
- Spoon
- Nonstick pan
- Silicone spatula
- Strainer
- Induction stove/kitchen stove
- Weigh scale/measuring spoon
- Gula Melaka Syrup
- Black tapioca
- water
- Thai red Tea powder
- Water
- Fresh milk

 Steps for Thai Milk Tea with Gula Melaka Pearls

1. Brew 30g of Thai tea leaves in 500ml of boiling water for 15 minutes

Add 100g of ice cubes and strain the tea. Afterwards, let it cool.

2. Boil 100g of pearls in 900ml of water for 35mins; slowly pour in the black pearls and continuously stir to avoid lumping.

Simmer the pearls in the cooker for 15 minutes and stir occasionally.

Pour away boiling water and cool the pearls under running cold water. Add ice if necessary.

3. Boil the gula melaka syrup until it reaches a thicker consistency, then mix well with the cooked pearls.

4. Fill glasses with the gula melaka pearls, ice, and 1-1.5cups of black tea.

5. Add approximately 2-3 tablespoons of full cream milk to each glass and stir well to combine.

6. Taste for sweetness. Is it sweet enough? Add more gula melaka if necessary. Your drink is ready!


Check out other recipes here: 

Chef’s Recipe | Milo cake with frosting
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