An ode to the Cambodian Iced Coffee

by Jane Heng | February 07, 2015 | 0 Comments

On a really hot day like today in Melbourne, I really crave a Cambodian iced coffee. Drinking a “café tuk koh tuk toek gok” in Cambodia is a daily ritual. The coffee is usually served strong to balance out the sweet condensed milk. As you drink it, the ice melts which helps mellow out the strong flavours. When I'm in Phnom Penh, I head straight to "P'sar Toul Tom Pong" (the Russian Market) and find Mr. Bunnareth of the "Best Iced Coffee Phnom Penh" located in the food section. Back home in Melbourne I pick one up in Footscray from any of the amazing Vietnamese cafes but if I have time, I'll make it at home. 

You need: 

  • A tall glass
  • Ground coffee (Vietnamese coffee if possible)
  • Boiled water
  • Sweetened condensed milk
  • Coffee filter (the Vietnamese coffee filter is an inexpensive piece you can pick up in Asian grocery stores)
  • Ice!

Method:

Put two tablespoons per cup into the filter. After boiling the water, let it sit off the boil for one minute then pour over the grounds. In Cambodia the coffee is poured over the same grounds three times to really draw out the flavour. While it's still hot, pour the coffee over a glass of ice and pour in a desired amount of condensed milk. Yum!

Note that in Cambodia most local cafes will serve the ice coffee with the condensed milk already in the glass but be warned that sometimes they serve it with a ridiculous amount of condensed milk! Just don't stir it too much if you don't want it sickly sweet!

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