Teh C Peng “Special” (Three-Layer Milk Tea)
“Teh C Peng Special” is the local speak for iced (“peng”) tea (“teh”) with evaporated milk (“C”). This tea is “special” because it consists of three aesthetic layers of gula melaka syrup (bottom), evaporated milk (middle) and brewed black tea (top). So this drink is also known as “Three Layer Teh C Peng“.
This drink is native to Sarawak Malaysia, though I think you can order it at other parts of Malaysia, as well. As a teaholic and especially a huge fan of Teh C (hot tea with evaporated milk), I totally love this new discovery. The gula melaka or palm sugar made all the difference which adds a delicious richness incomparable with any other types of sugar :)
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Before drinking, stir the drink with a tall spoon or stirrer, so that the three layers are well combined. You can actually adjust the sweetness of the drink, by how vigorous you want to go about mixing in the gula melaka syrup with the tea. Also, the syrup hardens when cooled, so I try to be quick-handed when I go about serving this tea.
I made my own gula melaka syrup (steps 1-3 pictured above) by melting the finely chopped chunks with a bit of water over a gentle flame on the stove top. The resultant consistency should resemble a thick maple syrup. If the gula melaka syrup is too watery, it will combine with the milk layer; on the other hand, if it is too thick, you will find that it solidifies into a chunk of candy instead when you try to stir the drink. As a short cut, you can also buy ready-made gula melaka syrup (pictured 4 above) from the supermarket.
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