Cham

Cham

Malaysia — kopitiam culture

Hainanese-style kopi mixed with Chinese tea, sweetened with condensed milk. It's the Malaysian cousin of Hong Kong's yuanyang, but made with kopitiam coffee (roasted with margarine) instead of western-style drip. The proportions vary by stall, and regulars have strong opinions about the correct ratio. More bitter than yuanyang, less sweet, with a roasted edge.

Brew Time5–7 minutes
TemperatureServed hot or iced
RatioEqual parts strong kopi and black tea + condensed milk
GrindMedium (for kopi); tea uses whole leaves or dust

How to make it

  1. 1

    Brew concentrated kopi through a sock filter — it should be strong and dark.

  2. 2

    Separately, brew strong black tea using a second sock filter or pot.

  3. 3

    Combine equal parts coffee and tea in a glass.

  4. 4

    Add sweetened condensed milk to taste and stir thoroughly.

  5. 5

    Serve hot, or pour over ice for the cold version (cham peng).