Malaysia’s national drink, Teh Tarik, is an iconic drink made from a combination of black tea, sugar, and condensed milk. However, Teh Tarik is more than just your usual milk tea! Teh Tarik is Malaysia’s Beloved National Drink.
It’ll be a big mistake if I don’t mention Malaysian drinks when talking about the diversified Malaysian culture. Almost all these iconic drinks are inexpensive, effortless to make, and appear in local hangouts, including cafes, food courts, restaurants, etc.
Besides, you can enjoy these fabulous drinks after finishing your meal with unique Malaysian delicacies. They’re an indispensable duo that will blow you up in the second.
Gin, sugar syrup, and Angostura bitters are used to make the traditional Malaysian drink known as Gin Pahit. It is possible to eliminate the sugar syrup entirely. All ingredients for the Gin Pahit should be mixed with ice before being strained into a chilled cocktail glass.
Rum, Campari, simple syrup, pineapple and lime juice, and rum are the main ingredients of the tiki drink called Jungle Bird. Although some people prefer Jamaican or blackstrap rum, dark rum is often used to make the traditional form. After being shaken with ice, the components are strained into a glass filled with ice.
Rice wine has its origins in Sabah and is known as lihing in Malaysia. The beverage is created from sticky rice called pulut that has been fermented with natural yeast (sasad) and then rested for at least three months. The drink is a fixture at every social gathering in Sabah and is often served in plastic or bamboo cups, though the final flavor profile and alcohol concentration may differ greatly.
Black tea, sugar, and condensed milk are the main ingredients in the exotic Malaysian drink known as teh tarik. Pulling tea is the process of pouring the mixture repeatedly between two brass containers. It adds a creamy, smooth texture, an aesthetically pleasing frothy top, and enhances the flavors of both milk and tea.
The Malai population in Malaysia particularly like the pink-hued beverage known as Bandung. Depending on where it was purchased, condensed milk, fresh milk, evaporated milk, or any mix of the three can be used to make bandung, a straightforward beverage that combines milk and rose syrup.
Ipoh White Coffee
The origin of this coffee style, Ipoh, as implied by its name, yet it is not white coffee. The term is derived from the method of roasting, which involves lightly toasting coffee beans in margarine before grinding and brewing. This roasting method was developed by Hainanese immigrants in Malaysia, who modified the traditional method to produce a coffee beverage with a softer, lightly caramelized flavor. Ipoh white coffee should have a thin layer of froth on top and is frequently enhanced with condensed milk.
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