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Traditional Hakka Tea Cake Recipe
Worried about what to have for breakfast every day? Hakka tea pastries come to the rescue! They can be made in advance and can be eaten after being heated in the morning, which is convenient and fast. The soft and glutinous outer skin combined with the sweet filling is extremely satisfying with one bite. It can also provide full energy and start a day full of vitality.
INGREDIENTS
Main Ingredients
- ·12 salted egg yolks
- ·150g glutinous rice flour
Additional Ingredients
- ·12 bamboo leaves
DIRECTIONS
Step 1
First, prepare 12 salted egg yolks as fillings. This can bring a unique salty and fragrant taste. At the same time, prepare 12 bamboo leaves, which will be used to wrap tea pastries later to add the fragrance of bamboo leaves.
Step 2
Next, take 150 grams of glutinous rice flour and add 70 grams of warm water in small amounts and multiple times while stirring. Then knead thoroughly until a smooth dough is formed. Only in this way can the taste of the dough be ensured.
Step 3
Divide the kneaded dough into small dough pieces of 30 grams each. After flattening one by one, put a salted egg yolk in and wrap it tightly. Wrap all 12 salted egg yolks into the dough in turn.
Step 4
Take a bamboo leaf and place it. Put the dough wrapped with salted egg yolk and with oil on the surface on the bamboo leaf and slowly roll up the bamboo leaf. Be sure to completely wrap the dough and must not let the filling be exposed.
Step 5
Place the wrapped tea pastries neatly one by one on the steamer tray. This can ensure uniform heating during steaming
Step 6
Finally, put the steamer tray filled with tea pastries into the steamer. Cover it and steam on high heat for 20 minutes. When the time is up, take it out and the delicious Hakka tea pastries are made.