Oliang (also known as Oleang) is the original name of traditional Thai iced coffee. Unlike the iced coffee in many other countries, Oliang is not only made with plain coffee but a complete blend of coffee and several other ingredients. The most common additives are corn, soy beans and sesame seeds, among others. It is usually available in the form of powder similar to normal ground coffee.
The name “Oliang” is composed of the words “O” (black) and “Liang” (cold). These words stem from the Teochew dialect which is spoken by a large number of Thai Chinese people.
Traditionally, Thai iced coffee is brewed with a so-called thung tom kafae, a filter made from a muslin bag that is attached to a metal ring with a handle. In Thailand, the same filter is also used for the popular Thai (iced) tea.
- 2 table spoons Oliang powder
- 300ml water
- 3 table spoons sugar
- 3 table spoons condensed milk (sweetened)
- crushed ice
- Scoop the Oliang powder into the muslin filter.
- Boil water and slowly pour it through the muslin filter into an empty pan.
- Pour the liquid through the same muslin filter again, two more times.
- When all the liquid has drained from the filter for the third time, the coffee is ready.
- Add sugar and condensed milk and stir until the sugar has dissolved.
- Cool down the mixture in the freezer for approx. 15 mins.
- Pour the coffee into a tumbler over crushed ice and leave some room to top it off with milk or cream.
Nothing here yet – do you know of anything similar from other countries? Let us know!
Find more food and drinks from Thailand here.
Go to other interesting issues on Thailand: Events
Photos by mliu92, Nico Nelson