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Malaysian Three-Layer Tea

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Malaysian Three-Layer Tea







Cook Time

Cook Time

15 minutes



Not applicable
Grace Teo
Grace Teo   nyonyacooking
Published on June 6, 2014

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In Malaysia, there are many different variations of coffee and tea. One that deserves a mention is definitely the 'Teh C Peng Special' which is also known as Three Layer Tea. As the name suggests, this tea is made up of three layers namely the melted palm sugar, evaporated milk and black tea. It is aptly named, really!

As the weather in Malaysia can be really warm, a glass of iced 'Teh C Peng Special' is a delight. Do not stir in too much of the palm sugar which is at the lowest layer if you wish to lessen your sugar intake. Have this drink during a hot summer day with some delicious grilled dishes. I assure you, one glass will not be sufficient!

Tip: Palm sugar syrup should neither be too diluted nor too thick. It should have the consistency of honey. If it is too thick, add more water.

Malaysian Three-Layer Tea is also known as: Teh C Peng Special

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  • 20 grams palm sugar (gula melaka)
  • 3 teaspoons ceylon tea
  • water

Steps to Prepare


Brew three bags of Ceylon tea. Allow tea bags to steep in hot water for at least 2 minutes.


Melt palm sugar in a pot with half a tablespoon of water. If palm sugar has not properly dissolved, pour more water into the pot. Set aside and let it cool to room temperature.


Pour palm sugar into a glass. Then, add ice cubes to fill at least half the glass. Pour milk and then Ceylon tea into the glass. Stir before drinking.