Sunday, 21 September 2014 | MYT 11:40 AM

Sweet Lei Cha

    8-10 servings


  • 12 dried red dates, pitted
    1 cup tapioca pearls
    1/3 cup goji berries (kei chi), rinsed
    1 cup water
    1/2 cup chopped brown slab sugar or packed brown sugar
    1/3 cup crystallised ginger cubes
    1 cup cooked red beans, rinsed
    1-2 cups puffed rice cereal

    Pounded tea paste
    1/3 cup pumpkin seeds, lightly roasted
    3 tbsp peanuts, lightly roasted
    2 tbsp pine nuts, lightly roasted
    1 tbsp chopped waluts, lightly roasted
    1/4 cup white sesame seeds, lightly roasted
    1 tbsp black sesame seeds or more white sesame seeds, lightly roasted
    2 tbsp green tea leaves
    3 cups boiling water


To prepare condiments

Bring about 1.4 litres of water to boil. Add the dates, reduce heat to low, cover and simmer until softened, about 10 minutes. Over high heat, add tapioca pearls and boil until the pearls float. Reduce the heat, cover and simmer until the pearls are translucent. Stir in the goji berries. Drain and rinse well.

In a saucepan over high heat, combine the water, sugar and ginger. Bring to a simmer, stirring until the sugar dissolves. Stir in the tapioca pearl mixture and beans. Shortly before serving, stir the mixture over low heat until most of the syrup is absorbed. Transfer the mixture to a bowl, and pour the puffed rice on top.

For the pounded tea

In a blender or food processor, combine the nut mixture and tea leaves. Whirl until finely ground. Add 1 cup of boiling water. Blend on low speed, then increase to high and whirl until smooth. Pour the mixture into a pan. Then pour another 1 cup boiling water into the blender, whirl to remove any remaining residue and add to the pan. Pour the remaining 1 cup water into the pan. Stir the tea over low heat until hot and thick.

To serve

Pour the tea into small bowls. Offer the sweet condiments and puffed rice to add to taste. – Recipe from The Hakka Cookbook


Powered by