We are all familiar with the famous Ipoh White Coffee. It has been around for more than half a decade now, thanks to the Chinese immigrants who used to work in the tin mines in the state of Perak, Malaysia (then Malaya). Apparently they were not accustomed to drinking coffee the British way, and so developed their own recipe whilst also taking the Hainanese white coffee as an inspiration. Mind you, white coffee does not mean the coffee is white or mixed with a lot of creamer/ other dairy substitutes. White coffee is roasted without adding sugar or caramel. It is just roasted with margarine. This technique was created in between the late 19th century to the early 20th century when Malaya was a British colony.
The word “white” in the Ipoh White Coffee is the literal translation for the Chinese word “bai” which not only means white but it also means raw and natural. This is because the immigrants never used any additives or preservatives when they roast the coffee beans. The ingredients of the famous Ipoh White Coffee are a mix of Liberica, Arabica and Robusta coffee beans.
With the scorching hot weather, when you really want to enjoy a cup of Ipoh White Coffee but the weather is too hot to gulp a cup of boiling coffee, and adding ice cubes into it is just too mainstream, you can try this very simply white coffee popsicle that are very easy to make. Here is a simple recipe of Ipoh White Coffee popsicles.
The ingredients that you will need are:
- 2 cup heavy whipping cream
- ½ cups chocolate syrup or melted milk chocolate
- ½ cups half & half cream
- 1 table spoon 3 in 1 white coffee granules
- 12 popsicle moulds and wooden popsicle sticks
- In a huge bowl, combine whipping cream, chocolate syrup, half & half cream and instant white coffee granules until the white coffee granules are dissolved completely.
- Fill up the popsicle moulds with the mixture until 1/3 full. Then insert the sticks and freeze it until it is firm. (usually takes 4 to 5 hours) Voila!