Thai Iced Tea Noodle Pudding

A unique and refreshing Thai-inspired dessert. Cooked glass noodles are infused with the flavors of Thai iced tea and coconut milk, then set with gelatin for a jiggly, creamy pudding. Topped with whipped cream for the perfect finishing touch.

Prep Time

20 minutes

Total Time

6 hours (including chilling)

Calories

375

Level

Easy

Yields

4 servings

Cost

£1.47

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British•Asian•Thai

Mood:

Comfort Food•Healthy

Ingredients

Servings

50gGlass Noodles (Bean Thread Noodles)(Dried, thin noodles)

£0.75

2cupsWater(For cooking noodles)

4tablespoonsThai Tea Mix(Can be found at Asian grocery stores)

£1.50

1cupHot Water(For brewing Thai tea)

1can (13.5 oz)Unsweetened Coconut Milk(Full-fat for the best flavor)

£1.80

0.3cupGranulated Sugar(Adjust to taste)

£0.10

1tablespoonGelatin Powder(Unflavored)

£0.25

0.3cupCold Water(For blooming the gelatin)

To tasteWhipped Cream(For serving)

£1.50

Total Cost

£5.90

£1.47 per serving

The Method

1
Cook the noodles: Bring 2 cups of water to a boil in a saucepan. Add the glass noodles and cook according to package directions (usually 3-5 minutes). Drain well and set aside.
2
Brew the Thai tea: In a heatproof bowl, steep the Thai tea mix in 1 cup of hot water for 5-7 minutes. Strain the tea through a fine-mesh sieve or cheesecloth to remove the tea leaves. Discard the tea leaves.
3
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Let it sit for 5-10 minutes to soften (bloom).
4
Combine ingredients: In a saucepan, combine the brewed Thai tea, coconut milk, and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
5
Dissolve the gelatin: Add the bloomed gelatin to the warm Thai tea mixture and stir until completely dissolved.
6
Add noodles: Gently fold in the cooked glass noodles into the Thai tea mixture, ensuring they are evenly distributed.
7
Pour and chill: Pour the mixture into individual serving dishes or a single large mold. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
8
Serve: Once the pudding is set, top with whipped cream and serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (220g)

375 kcal / 1569 kJ

Carbs

39g

15% of RDA

Fat

23g

33% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

27 g

30% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

Adjust the sweetness by adding more or less sugar to the Thai tea mixture.

For a stronger Thai tea flavor, steep the tea for a longer period.

If you don't have Thai tea mix, you can use black tea and add a few drops of orange blossom water for a similar flavor profile. You may also need to add orange food coloring to achieve the authentic color.

To easily unmold the pudding, lightly grease the serving dishes or mold before pouring in the mixture.

Garnish with toasted coconut flakes or chopped nuts for added texture.