Name: Kopi Ipoh White Coffee
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 cups
Cuisine: Malaysian
Ingredients: 8 tablespoons Ipoh white coffee powder (about 60 g); 1 liter (about 4 cups) filtered water, heated to a rolling boil; 8 tablespoons sweetened condensed milk (about 120 ml); 4 tablespoons evaporated milk (about 60 ml); 2 to 4 teaspoons sugar, optional; A pinch of fine salt, optional to round flavor

Kopi Ipoh White Coffee is a heritage Malaysian beverage from the city of Ipoh in Perak, where beans are roasted with palm oil or margarine to produce a lighter color and a smoother, less bitter cup. Traditionally brewed through a hanging cotton sock filter and sweetened generously with condensed milk, it is a beloved morning ritual across Malaysia. This recipe recreates the authentic kopitiam-style preparation at home.

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Servings4

Yield4 cups

Nutrition Facts

Per serving (estimated)

150 kcalCalories
4 gFat
2.5 gSaturated Fat
23 gCarbs
0 gFiber
22 gSugar
3 gProtein
65 mgSodium
180 mgPotassium
100 mgCalcium
0.2 mgIron
1 mgVitamin C
50 mcgVitamin A

Ingredients

For the Brew

8 tablespoons Ipoh white coffee powder (about 60 g)
1 liter (about 4 cups) filtered water, heated to a rolling boil

For Serving

8 tablespoons sweetened condensed milk (about 120 ml)
4 tablespoons evaporated milk (about 60 ml)
2 to 4 teaspoons sugar, optional
A pinch of fine salt, optional to round flavor

Directions

Bring the filtered water to a vigorous boil in a kettle, then keep it just off the heat so it stays near boiling.
Place 2 tablespoons of Ipoh white coffee powder into a traditional cotton sock filter suspended over a pot, or divide among 4 heatproof cups.
If using a sock filter, pour just enough hot water to wet the grounds and let them bloom for 30 seconds to release the roasted aromas.
Slowly pour the remaining boiling water through the sock filter in a slow circular motion, allowing the coffee to drip through completely over 4 to 5 minutes; if brewing in cups, steep 4 minutes and strain through a fine-mesh sieve.
Divide the condensed milk among 4 serving cups, then pour the freshly brewed white coffee over it.
Stir each cup thoroughly so the condensed milk fully dissolves into the hot brew.
Top each cup with 1 tablespoon of evaporated milk for the traditional creamy finish and stir gently.
Taste and adjust with sugar or a tiny pinch of salt, then serve immediately while steaming hot alongside toast or kaya jam.

Cook’s Notes

Authentic Ipoh white coffee powder is roasted with palm oil or margarine, which gives it the signature lighter color and aromatic, less acidic profile; look for brands labeled 'Kopi Putih Ipoh'.
The traditional cloth sock filter (kain penapis) is hung from a wooden frame; if you do not have one, a fine-mesh sieve lined with muslin or a paper filter will work in a pinch.
For an iced version, brew the coffee double-strength, pour over a tall glass of ice, then add condensed milk; the chilling mellows the sweetness beautifully.
Use soft filtered water whenever possible, since hard water mutes the delicate caramelized notes from the palm-oil roasting process.
Always pour the coffee over the condensed milk rather than the reverse, so the heat dissolves the syrup smoothly without scorching.