Drinks
Lahpet Yay with Brown Rice Milk and Raffinose (Burmese Fermented Tea Leaf Smoothie)
Original name: Lahpet Yay with Brown Rice Milk and Raffinose
About this dish
A modern twist on the classic Burmese pickled tea leaf salad, this creamy smoothie blends earthy lahpet (fermented tea leaves) with the gentle sweetness of brown rice milk and a touch of raffinose. It's a surprising, layered drink that balances umami, slight bitterness, and subtle sweetness – a secret worth sharing.
Ingredients
UK and US measurements are both included for every recipe.
Pickled tea leaves
other2 tablespoons
Brown rice milk
liquid500 ml
Imperial measurement: 2 cups
Raffinose
other2 tablespoons plus extra for garnish, if desired
Ice
other1 cup
Lime juice
fruit1 tablespoon
Fried garlic slices
other2 tablespoons
Mint leaves
herb6 leaves
Method
Measure Ingredients
PT0H1MMeasure out the pickled tea leaves, brown rice milk, raffinose, and lime juice.
Blend Everything
PT0H2MIn a blender, combine the pickled tea leaves, brown rice milk, raffinose, lime juice (if using), and ice. Blend on high until smooth and frothy.
Taste and Adjust
PT0H1MTaste the mixture. Add more raffinose if you prefer a sweeter drink, or an extra squeeze of lime for brightness. Blend briefly to incorporate.
Pour and Garnish
PT0H1MPour the smoothie through a fine-mesh strainer into two chilled glasses, if desired, for a silkier texture. Garnish with fried garlic slices and mint leaves.
Equipment
- Blender
- Fine-mesh strainer (optional)
- Measuring spoons
- Glasses
Nutrition facts
Tips
- Use quality lahpet: seek out tender, moderately fermented tea leaves for the best balance of savory and slight tang., The raffinose can be adjusted to taste, start with 2 tablespoons and add more or less depending on your preference and the sweetness of your rice milk., Blend on high speed until completely smooth, straining creates a silky drink that showcases the tea's subtle flavor.
- If you cannot find raffinose, you can substitute a mild liquid sweetener like agave or maple syrup, though raffinose adds a unique clean sweetness and prebiotic boost.
Serving suggestions
- Serve immediately over ice in tall glasses. This drink pairs beautifully with Burmese-style pickled tea leaf salad (lahpet thoke) or crispy samosas for a satisfying snack. It's also a refreshing morning companion or a mid-afternoon energy lift.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.