Pink tea + tres leches cake….THE BEST COMBINATION I HAVE EVER EXPERIENCED.
So ever since I made a rasmalai tres leches cake a few weeks ago, I’ve been wanting to make another fusion tres leches cake.
This pink tea one is something I’ve seen quite a few dessert shops do recently. I loved the idea of it so I knew I had to try making it myself!
What is pink tea?
Kashmiri Chai or pink tea is a type of tea that originated in Kashmir. Traditionally it was a salty drink, but overtime people started adding sugar to it, giving it a richer taste.
It’s gained a lot of popularity in countries like Pakistan, as a creamy, sweet drink.
What makes it pink?
Pink tea doesn’t have any food colouring in it. The reason it has a pink colour is because of the baking soda that is added to it.
It’s made with green tea leaves, then during the cooking process, baking soda is added. This causes some kind of reaction, which gives the tea a deep red-ish colour. Then once milk is added, the tea turns pink.
I don’t know the exact science behind why baking soda makes it change colour. The only science term I know is photosynthesis and I feel like that doesn’t help here. But it is naturally pink!
How do you make pink tea?
So this recipe uses around a cup of unsweetened pink tea. Pink tea is not the easiest kind of tea to make. The process is simple, it just takes some time.
The pink tea recipe I used is from teafortumeric. Her blog post goes into a lot of detail about pink tea and how to make it. It was extremely helpful.
If you didn’t want to make it from scratch, you can also get instant pink tea from amazon or a lot of Pakistani stores also sell it. It will make the process a lot easier. Or also if you have a chai shop near you, just buy like 2 cups of it, this will make the process even easier.
However, if you are using instant pink tea or if you just buy the tea already made. These will probably have sugar in them. That’s fine.
Just when you are making the milk mixture, don’t add all of the condensed milk at once. Add about a quarter of, taste it, if it seems sweet enough don’t add anymore!
A few tips:
Make the milk mixture first
Pink tea is typically flavoured with spices such as cardamon, cinnamon, star anise and cloves. Of course you can use whatever spices you want.
For this cake, I added these spices into the milk mixture.
Make sure to make this first, so that the spices have time to give a good flavour to the milk mixture.
Don’t grease your baking dish/tin
The cake relies on the whipped eggs to make it rise.
With cakes like this, they need to be able to grip to the sides of your tin, during baking, in order for the cake to rise. If you grease your tin, the cake won’t be able to do this.
Don’t open the oven for the first 40 minutes
If you open your oven door too early, this cake can sink. So try not to open it for at least 40 minutes.
Run a knife around the edge of the cake after baking
A cake like this tends to slightly deflate after baking. So to help it deflate evenly, after it has baked, run a knife around the edge of it. Just to release the cake from the sides of the dish/tin.
This way, the whole cake will deflate evenly, instead of only the centre going down.
Now let’s get into the recipe!