PenangTime.com: Recipe Guide
YUAN YANG
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Tea Base: 1 bag black tea (or 1 tbsp loose tea) steeped in 150ml hot water.
- Coffee Base: 150ml strong local black coffee (Kopi O).
- Dairy: 2 tbsp sweetened condensed milk, 2 tbsp evaporated milk.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Brew: Brew the tea and coffee separately. Both should be strong.
- Mix: In a cup, combine the coffee and tea (Ratio is usually 1:1 or 3 parts coffee to 7 parts tea depending on preference).
- Sweeten: Stir in condensed milk and evaporated milk. Adjust to taste.
- Serve: Serve hot, or pour over ice for Cham Peng.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Use a tea sock to pull the tea for a smoother texture.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Yuan Yang in Penang and compare flavour profiles.