Grease and line your ice cream molds or any silicone molds with parchment paper.

Pour 1.5 cups of hot water over the 1/2 cup of Thai tea leaves in a heatproof container. Let it steep for about 5 minutes before straining to discard the tea leaves.

In a bowl, combine the tapioca starch with 1/3 cup of the evaporated milk. Whisk until you have a smooth paste.

In a saucepan, whisk together the starch mixture, the remaining evaporated milk, sweetened condensed milk, whipping cream, salt, and the steeped Thai tea (making sure to leave out the tea dust).

Place the saucepan on medium heat and stir constantly until the mixture thickens, bubbles, and reaches a pudding-like consistency (about 6-8 minutes).

Remove the mixture from heat. Pour it into your prepared molds, popping any air bubbles with a toothpick. Let it cool before transferring to the freezer for at least 6 hours or until completely frozen.

When ready to serve, run a knife carefully along the edges of the molds, lift using the parchment paper overhang, and cut into your desired sizes. For easy handling, insert bamboo skewers into each bar.

Wrap any leftover pieces in parchment paper and store them in an airtight container in the freezer.